Persian Spiced French Brisket

I’ve made brisket more times than I can count, much to the delight of my hungry, carnivorous neighbors. I’ve smoked it, braised it in wine, fashioned it into tacos or sliders. Which is helpful, because when cooking a full brisket there are often leftovers.

Luckily, Grow and Behold has a smaller 2-pound French Brisket cut, perfect for feeding a family, not an army. Though you can definitely adapt this recipe to your favorite slow-cooking roast such as classic brisket, top of rib, or pastrami roast.

This brisket uses tons of Persian influenced spices, most you probably already have in your cabinet, the rest you can find in the bulk aisle, giving it a rich and complex flavor. Tart limes balance out the hearty meat, braised in a combination of coffee, red wine and both. I’m willing to bet there will be no leftovers this time.

To get the most flavor possible, season your meat the day before you cook it, and cook it the day before you plan to serve it. 

Persian Spiced French Brisket

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

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Servings

4 Servings

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Ingredients

• 1 teaspoon cardamom
• 1 teaspoon cinnamon
• 2 teaspoons cumin
• 2 teaspoons sumac
• 1 teaspoon turmeric
• ½ teaspoon kosher salt
• ¼ teaspoon cracked black pepper
• 1 2-pound Grow and Behold French Brisket
• 1 medium onion sliced
• 3 medium carrots diced into 2 inch pieces
• 2 large garlic cloves minced
• 1 6-oz can tomato paste
• 1 cup dry red wine
• 1 cup strong brewed coffee can be decaf 
• 1 cup Grow & Behold chicken or beef broth
• 2 tablespoons lime juice from 2 limes plus more for squeezing on top
• 3 sprigs fresh oregano
• ¼ cup sliced almonds 2 tablespoons sesame seeds and ¼ cup fresh parsley leaves for garnish

Instructions

• The day before you plan to cook, combine all the spices in a small bowl and spread evenly all over the brisket.
• Refrigerate, covered, overnight. Take out of the refrigerator 30 minutes- hour before you are ready to cook, to bring the brisket to room temperature.
• Heat olive oil in a large Dutch oven over medium heat. Brown the brisket well on all sides. Remove browned brisket and set aside on a plate.
• Then add in carrots, onion and garlic and ½ teaspoon salt. Sauté while stirring until veggies start to brown, about 5-7 minutes.
• Add in tomato paste, and stir to coat the vegetables. Sauté until red paste deepens to a dark red, about 7-8 minutes.
• Pour in wine to deglaze the pan- stir while scraping up any of those tasty bits on the bottom of the pot. Then add in coffee, chicken broth, and lime juice and stir.
• Place the brisket back in the pot and add the fresh oregano. Bring the liquid to a simmer, lower the heat to very low, and cover. Simmer until meat is very tender but not falling apart, about 3 ½ – 4 hours.
• Cool meat in liquid and refrigerate overnight.
• The next day, heat meat back up in sauce, remove and slice against the grain. Season the sauce with salt and pepper to taste. You can serve the braising sauce with the cooking vegetables, or drain. Serve sliced brisket with sliced almonds (if desired), sesame seeds, parsley and braising sauce. 
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