Citrusy Brisket With Spring Lettuces
This is a bright, zesty take on braised brisket, in which the meat is cooked with lemon and orange juice, along with plenty of onions and dry white wine. It makes for a lighter-tasting sauce than the standard rich, brown gravy, with a tangy, citrus flavor. For serving, the tender slices of meat are topped with a crisp herb salad, adding even more freshness to the plate. Serve it with mashed or roasted potatoes to soak up all the caramelized, oniony juices.
- Serves: 8 persons
- 1(3 1/2- to 4-pound) beef brisket
- 2 ½teaspoons kosher salt, plus more to taste
- 1teaspoon black pepper
- 4teaspoons finely grated garlic (from about 5 large cloves)
- 1tablespoon chopped thyme leaves
- 1teaspoon chopped rosemary leaves
- 6tablespoons extra-virgin olive oil, plus more for serving
- 2large white onions, halved and thinly sliced
- 1teaspoon finely grated lemon zest
- ½teaspoon finely grated orange zest
- Juice from 2 lemons
- Juice from 2 oranges
- 1cup dry white wine
- 1garlic clove, finely grated or minced
- ½teaspoon kosher salt, plus more to taste
- ⅓cup extra-virgin olive oil, plus more to taste
- 4cups spring lettuces or baby spinach
- 2cups sliced endive (from 2 to 3 endives)
- 1small head radicchio, sliced (about 2 cups)
- 1cup mixed soft herbs (leaves and tender stems), such as dill, basil or tarragon
Step 1Season the brisket all over with salt and pepper, then rub the meat with 2 teaspoons grated garlic, thyme and rosemary. Place brisket in a large bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours and up to overnight.
Step 2When you are ready to cook the brisket, heat the oven to 325 degrees.
Step 3Heat 2 tablespoons oil in a 6 1/2-quart Dutch oven over medium-high. Sear the brisket in the oil until browned on both sides, about 3 minutes per side. Transfer meat to a plate.
Step 4Add remaining 4 tablespoons oil and onions to pot, and sauté until lightly browned on the edges and very tender, about 8 minutes. Return brisket and any juices to the pot with the onions.
Step 5Place lemon and orange zests in a small bowl and reserve. Measure out 2 tablespoons lemon juice and reserve for the salad dressing. Pour remaining lemon juice, orange juice and wine over the brisket, then add enough water to come halfway up the sides of the meat (about 1 cup). Bring liquid to a simmer over high heat.
Step 6Cover pot, transfer to the oven, and cook for 1 1/2 hours. Turn the meat over in the pot and stir in remaining 2 teaspoons garlic. Cover pot and continue to cook until the meat shreds easily with a fork, about 1 to 1 1/2 hours longer.
Step 7Uncover pot, stir in the reserved lemon and orange zests, and continue to cook, uncovered, 15 minutes more.
Step 8Just before serving, prepare the salad: In a large bowl, whisk together reserved 2 tablespoons lemon juice, garlic and salt. Let it sit for 1 minute, then whisk in oil. Toss with greens, endive, radicchio and herbs. Taste and add more salt or olive oil, if needed.
Step 9Slice meat and serve, with pan juices spooned over and some of the salad piled on top. Serve the rest of the salad in a bowl on the side.