Skip to main content

Beef Brisket with Roasted Grapes and Horseradish Gremolata {Thanksgivukkah}


1 4-pound beef brisket
splash of olive oil
2 onions, peeled and diced
4  cloves garlic
freshly ground sea salt
freshly ground pepper
2  C red wine
1-1/2 C organic chicken broth
1 onion, peeled and diced
4  C organic, seedless red grapes
2-3 sprigs of fresh oregano
2-3 stems of fresh parsley
1 stem fresh rosemary
1/4  C olive oil or duck fat, if you have it
1/4  C white whole wheat flour

Preheat oven to 350 degrees F. In a pan, cook 2 C of the onions and whole garlic in hot oil until onions are tender. Spoon the mixture into a roasting pan; I used a deep stoneware dish.

Season brisket with salt and pepper; place brisket on onion mixture. Add wine and broth. Cover and roast for 2 hours.

Remove cover and roast, uncovered, for another hour.

Remove brisket from oven; stir in 1 C diced onions. Cover and refrigerate overnight.

Remove the dish from the fridge and let it come to room temperature. Preheat oven to 375 degrees F. Remove fat from pan juices and discard. Transfer juices to saucepan; boil gently, uncovered, about 20 minutes until reduced by half. While brisket is cold, slice off any excess fat. Slice meat against the grain. Return brisket and vegetables to roasting pan. Add grapes, herbs, and reduced juices.


Cover and reheat in oven for 45 minutes. Transfer brisket, grapes, and onions to your serving platter. Discard herb sprigs.

To make a gravy, combine oil - or duck fat - and flour; whisk in pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve gravy with brisket and homemade horseradish gremolata.

Comments

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce