Recipe: Saucy one-pot braised brisket

Dominique Rizzo's beef brisket recipe.
Dominique Rizzo's beef brisket recipe. Contributed

MOVE over bolognaise, this deliciously rich Italian-style slow braised brisket is coming to town. I am a huge fan of anything that involves one-pot cooking and I am especially happy when I can cook one recipe and then use it for so many other dishes. However you use this recipe, you will love its full-flavoured sauce and tender fall-apart meat. The brisket, once cooked and in its sauce, is ideal for freezing and you can serve it sliced with the sauce poured over, as ragu with pasta or shredded piled high into crusty bread.

Gremolata is traditionally a type of fresh olive oil-based dressing made from parsley and lemon and is often served with slow-braised osso bucco. Here I have teamed it with a whole egg mayonnaise to make a zesty accompaniment.

Serves 6-8

BRISKET INGREDIENTS: 2 tbs extra virgin olive oil 3kg beef brisket 2 onions, finely diced 2 stalks celery diced 1 carrot, peeled and diced 2 cloves peeled garlic, crushed 4 anchovies 2 bay leaves, 2 branches of rosemary, 3 stems fresh thyme (tied together) 6 fresh basil leaves 500ml bottle red wine 1 x 400g tin crushed tomatoes 3 tbs tomato paste 2 lt beef stock - enough to cover the brisket 1/4 cup balsamic vinegar Salt and pepper to taste

GREMOLATA MAYONNAISE INGREDIENTS: 1 cup real egg no sugar mayonnaise 1 clove garlic, minced or run through a press Salt and freshly ground black pepper Zest of 1 lemon Juice of 1/2 lemon ¼ cup finely chopped parsley



Preheat the oven to 120C. Heat the oil in a large, deep heatproof casserole and brown the brisket all over. Remove and set it aside.

In the same dish add the onions, celery, carrots, garlic, anchovies, herbs and basil and fry briskly until everything is well browned.

Add the wine and let it bubble for 20 seconds then add the crushed tomatoes, tomato paste, stock and vinegar.

Mix to dissolve the tomato paste then place the brisket on top, cover with a lid or foil and place in the oven for 6-7 hours until the meat is tender. This may take a little longer given the size.



Heat a large stock pot (large enough to fit the whole brisket or you may need to cut it in half). Add the olive oil and brown the brisket all over, remove it and set it aside.

Add in the onions, celery, carrots, garlic, anchovies, herbs and basil and fry briskly until everything is well browned.

Add the wine and let it bubble for 20 seconds then add the crushed tomatoes, tomato paste, stock and vinegar.

Place the brisket back in the pot and then cover with a lid and bring to a boil. Reduce the heat to a simmer and cook for about 6 hours until the meat is very tender and can easily be pulled apart.



If you want to use the brisket as a sauce for pasta or in a roll, or as a lasagne sauce, remove the meat from the sauce and break it up by using a fork to tear apart the strands of meat until shredded.

Reduce the sauce by about half until it is quite thick. Then mix the brisket back into the sauce, making sure that the meat is covered with sauce.

You can cook this ahead of time and then easily reheat the brisket in the sauce.



In a bowl, mix together the mayonnaise, garlic, lemon zest and juice and salt and pepper to taste.

This is perfect with the brisket, especially if serving it in a crusty roll, or cutting the meat into portion sizes and serving it with mashed potato, rice or vegetables.


Dominique Rizzo's beef brisket recipe.
Dominique Rizzo's beef brisket recipe. Contributed

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