Serves 4 (double amounts for a larger brisket)

  • 1 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 2 teaspoons cumin
  • 2 teaspoons sumac
  • 1 teaspoon turmeric
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 1 2-pound Grow and Behold French Brisket
  • 1 medium onion, sliced
  • 3 medium carrots, diced into 2 inch pieces
  • 2 large garlic cloves, minced
  • 1 6-oz can tomato paste
  • 1 cup dry red wine
  • 1 cup strong brewed coffee (can be decaf)
  • 1 cup chicken or beef broth
  • 2 tablespoons lime juice (from 2 limes) plus more for squeezing on top
  • 3 sprigs fresh oregano
  • ¼ cup sliced almonds, 2 tablespoons sesame seeds and ¼ cup fresh parsley leaves for garnish

 

A day ahead: season the meat
The day before you plan to cook, combine all the spices in a small bowl and spread evenly all over the brisket. Refrigerate, covered, overnight.

 

On the day you are cooking
Take out of the refrigerator 30-60 minutes before you are ready to cook, to bring the brisket to room temperature.

 

Sear the meat
Heat olive oil in a large Dutch oven over medium heat. Brown the brisket well on all sides. Remove browned brisket and set aside on a plate.

 

Saute vegetables, build fond and deglaze
Add carrots, onion and garlic and ½ teaspoon salt to pan. Sauté while stirring until veggies start to brown, about 5-7 minutes.

Add in tomato paste, and stir to coat the vegetables. Sauté until red paste deepens to a dark red, about 7-8 minutes.

Pour in wine to deglaze the pan- stir while scraping up any of those tasty bits on the bottom of the pot. Then add in coffee, chicken broth, and lime juice and stir.

 

Braise the brisket
Place the brisket back in the pot and add the fresh oregano. Bring the liquid to a simmer, lower the heat to very low, and cover. Simmer until meat is very tender but not falling apart, about 3 ½ – 4 hours.

Cool meat in liquid and refrigerate overnight.

 

On the day you want to serve the brisket
Reheat the brisket, still submerged in the sauce, in an oven at 300F (allow 30-60 minutes).  Remove meat and slice against the grain. Season the sauce with salt and pepper to taste; if you like, put the pan on the stove and cook over medium heat until the sauce reduces slightly. Serve sliced brisket with sliced almonds (if desired), sesame seeds, parsley, cooked vegetables and braising sauce.