Chicago Chef's Table by Amelia Levin

Author:Amelia Levin
Language: eng
Format: epub
ISBN: 9780762785933
Publisher: Lyons Press
Published: 2014-10-14T16:00:00+00:00

(Serves 10–12)

For the brisket:

1 7–8-pound grass-fed beef brisket, such as Tallgrass beef

Kosher salt and freshly ground black pepper, to taste

3 tablespoons olive oil, divided

4 cups diced onions

1 cup peeled and diced carrots

1 cup chopped celery

2 tablespoons minced garlic

1 28-ounce can diced tomatoes, drained

4 bay leaves

4 sprigs fresh thyme

8 cups chicken broth or stock

1/2 cup packed brown sugar

2 tablespoons unsalted butter

For the parsnips:

10 parsnips, peeled and cut into wedges

2 tablespoons unsalted butter

Kosher salt and freshly ground pepper, to taste

Preheat the oven to 350°F. Season both sides of the meat with salt and pepper. Heat 2 tablespoons of the oil in a large ovenproof sauté pan or roasting pan over medium-high heat and sear brisket to form a crust, about 3–4 minutes per side. Remove from pan.

Add remaining 1 tablespoon oil to the pan and sauté the onions, carrots, and celery until onions are translucent, but not browned, about 2–3 minutes. Add the garlic and cook 1 minute more. Stir in the tomatoes and add the bay leaf, thyme, broth, and brown sugar. Bring to a simmer. Return brisket to pan, cover tightly with lid or heavy-duty foil, and roast for 31/2–4 hours or until meat is fork tender.

Blanch parsnips for 3–4 minutes in salted boiling water until tender. Heat butter in a large sauté pan over medium heat. Drain parsnips, add to pan, and sauté until golden brown on all sides and caramelized, about 5–6 minutes.

Remove the brisket from the liquid and set aside to cool slightly. Strain the liquid through a fine-mesh sieve into a medium saucepan, discarding solids. Bring liquid to a boil, turn off heat, and stir in butter.

Slice the brisket against the grain into 1/4-inch-thick pieces and arrange on a platter or in individual ceramic bowls. Pour sauce over brisket and serve alongside pan-roasted parsnips.

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