Honey Braised Brisket
What is Passover without brisket? Try this honey braised brisket featuring bold Asian flavors.
Honey Braised Brisket
- 1 (5 pound) Brisket, fat trimmed off
- vegetable or cottonseed oil
- 3 tablespoons coarsely ground black pepper
- 2 tablespoons kosher salt
- 1 large onion, cut into large dice
- 2 heads of fennel, cut into large dice
- 3 large celery stalks, cut into large dice
- 8 garlic cloves, chopped
- 3 tablespoons ginger, chopped
- 1 cup sugar
- 3 cups orange juice, fresh squeezed
- 2 cup honey
- 1 bottle of Baron Herzog Old Vine Red Zinfandel
- 2 to 4 cups unsalted beef stock (IF NEEDED)
- 1 bay leaf
- 2 cinnamon sticks
- 3 whole star anise
- 1 chili de arbol or Thai chili
- Preheat the oven 325 degrees F.
- Season the brisket with salt and pepper on both sides.
- Heat up the braising pan on medium-high heat and add ¼ cup of oil. Place the brisket in the pan and sear all sides until you have a golden brown crust. Remove the brisket and set aside.
- Add onions, fennel, and celery to the pan and brown.
- Add garlic and ginger, sweat for one minute. Add sugar, cook until it melts, then add orange juice, honey, red wine, bay leaf, cinnamon, star anise, and chili.
- Cook off the alcohol, and place brisket back into pan. Be sure that has enough liquid to almost cover the meat. If not, add unsalted beef stock.
- Cover and roast in the oven for 3 hours until the brisket is fork tender.
- Remove brisket and place onto a cutting board. Strain vegetable from braising liquid. Remove excess fat from braising liquid and reduce liquid on stove top until desired consistency.
- Slice brisket across the grain and sauce with wine and honey reduction, garnish with rosemary and parsley.
WINE PAIRING SUGGESTIONS
Baron Herzog Old Vine Zinfandel, California $13-$15—Big effusive aromas of ripe blackberry and raspberries balanced with vanilla and spice from the French oak aging.
Tierra di Setta Chianti Classico Reserva $20-$25—Full bodied, velvety and elegant. Slightly balsamic, it offers a grand structure with a rich and fruity bouquet of cherries and wild berries, aromas of spice and violet.
Domain du Castel Grand Vin, Israel $70-$75—Full-bodied, bold, concentrated, and with layer after layer of aromas and flavors that linger on.
Special thanks to Tierra Sur and Royal Wine Corp. for sharing this Passover dish and wine pairings. Also try their Citrus Beets with Walnut Brittle, Cod and Potato Cakes, and Flourless Lemon Almond Cake.
