Joey's Grandma Esther's Brisket
This savory brisket recipe is bursting with aromatic flavors from white pepper, sage, ginger, cumin, and more. The brisket is tenderly cooked alongside a medley of vegetables and herbs, creating a comforting and satisfying dish perfect for sharing with loved ones. Let the spices infuse the meat before baking it to juicy perfection. Serve thinly sliced brisket with its rich pan juices and tender vegetables for a delightful meal that will warm both heart and soul.
— Constant Cookbook
Ingredients
- 1/2 Tbs. freshly ground white pepper
- 1 Tbs. dried sage
- 1/2 tsp. ground ginger
- 1 tsp. ground cumin
- 1 Tbs. dried parsley
- 1 Tbs. salt
- 1 first-cut beef brisket, 3 to 4 lb.
- 1/4 cup olive oil
- 1 yellow onion, halved and cut into 1/2-inch-
- thick slices
- 2 leeks, both white and light green portions, cut
- into 1/2-inch rounds and rinsed well
- 10 garlic cloves, roughly chopped
- 2 bay leaves
- 2 quarts water, or as needed
- 2 parsnips, peeled and cut into medium dice
- 1 bunch turnips, peeled and quartered
- 1 bunch baby carrots, peeled
Instructions
- In a spice grinder, combine the white pepper, sage, ginger, cumin, parsley and salt and pulse until finely ground. Rub the spice mixture over the brisket, cover and refrigerate for 1 hour.
- Preheat an oven to 325°F.
- In a Dutch oven over medium heat, warm the olive oil. Add the onion and leeks and sauté, stirring frequently, until soft, about 5 minutes. Add the brisket, garlic, bay leaves and enough water to cover the meat. Increase the heat to high and bring to a boil. Cover the pan, transfer to the oven and bake for 1 hour. Add the parsnips, turnips and carrots to the pan, cover and bake for 1 hour more.
- Transfer the brisket to a carving board and cut against the grain into thin slices. Place on a warmed platter and spoon the pan juices over the meat. Serve the vegetables alongside. Serves 6.
- Joey Altman, Chef and Host of Bay Café, KRON TV.
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