Holiday Marrow Brisket

Not your typical Passover brisket.

When the three of us (@erin_eats_mtl and @saladsnsweets ) got together to create this insanely delicious brisket recipe we were so impressed with the amount of flavour that came through in this brisket.

The marrow bones, the herbs and the Jerusalem artichokes are such an amazing combo it is sure to be the star of your holiday meal.

The picture is all I had, but it is a crazy good recipe!

• 1 4-5 pound brisket

• Salt and pepper

• 5-6 marrow bones

• 3 shallots

• 1 head garlic

• 3 stalks celery, chopped

• 2 carrots, peeled and cut into slices

• 2 onions, chopped in half moon

• 8-10 Jerusalem artichokes, peeled

• 1 tbsp tomato paste

• 1 cup dry red wine

• 1 cup chicken or beef broth

• Salt and pepper

• 2 sprigs thyme

• 2 sprigs rosemary

DIRECTIONS:

1. Start by preheating your oven to 300 F.

2. Season both sides of brisket with salt and pepper.

3. Heat oil in a pan, and sear brisket for 4-5 minutes on both sides until a thick crust forms. Remove from pan and set aside to rest.

4. Next, season marrow bones with salt and pepper and sear on both sides until golden.

   Remove from pan.

5. Sauté onions, carrots, shallots and celery for a few minutes to allow flavours to meld.

   Add tomato paste and red wine and mix to combine. Place the brisket back into the pan and top with vegetables.

6. Surround with the marrow bones, head of garlic and Jerusalem artichokes.

   Pour broth into the pan, and top with thyme and rosemary.

7. Season with salt and pepper. Cover with a piece of wet parchment paper and close pan using a lid that is tight fitting. Make sure to use a pan that seals well so moisture doesn’t escape.

8. Cook low and slow for hours, until meat is fork tender. Approximately 4.5 hours.

*to thicken sauce (optional), remove meat and veggies form pan and boil until reduced.

For full video, click here.

Enjoy,

Guila