Mediterranean Brisket
This Mediterranean brisket version uses cinnamon, bay leaves and soy sauce to create an earthy and flavorful dish for a cold winter night.
| Brisket is a cut of beef (or mutton) taken from the breast cut; sold without the bone and divided into two sections. The flat cut has minimal fat and is usually more expensive than the more flavorful point cut, which contains more fat. Brisket requires long, slow cooking methods like braising; otherwise it results in a very tough dish. |
Ingredients
- 2 lbs beef brisket (can be substituted for other slightly marbled cuts like shoulder)
- 8 oz sliced mushrooms
- 1 medium onion, cut into rings
- 2 medium carrots, washed and cut into ¼” thick rounds
- 4 celery stalks, washed and diagonally cut into ¼” thick slices
- 1 cup dry red wine
- 4 Tbsp soy sauce
- 2 bay leafs
- ½ tsp paprika
- 1 tsp cinnamon
- Salt and pepper to taste
Preparation
- Wash meat in cold water and pat dry with paper towels.
- Mix a marinade of wine, soy and spices. Marinade meat for at least 30 minutes up to overnight. Don’t forget to refrigerate while marinating!
- Preheat oven to 360°F.
- In a covered baking dish arrange half the vegetables as a base, place the meat on top, cover with the remaining vegetables and cover with the marinade.
If no covered dish is available you can bake in a heat safe baking bag (such as a turkey bag). Ensure that you pierce the baking bag several times to prevent pressure from building inside. - Cover and bake for 2.5 hours.
- Remove the liquids from the pan; reduce to stock which can be used to garnish the dish when serving. Brisket is excellent with rice, potatoes as well as the accompanying cooked vegetables.
Want to comment Chef's Kitchen? 
December 11th, 2009 at 11:17 am
I was asked to pair this dish with a wine, so here are my thoughts:
Since the spices here are quite bold, you want to have a wine that you can feel; something full bodied is required. A heavy cabernet or petit syrah, Cotes du Rhone, Chateauneuf du Pape and Spain’s Rioja will all do the trick as they have full, heavy flavors. However, given the complexity of the spicing, you want to choose something that is not overly complicated – will just be too much!
My favorite wine for beef dishes like this one is the Guigal Cotes Du Rhone – available in many wine stores, and under $20 per bottle.