0 0

flavorful and fabulous brisket with lentils

Brisket is a cut of beef that requires long and slow cooking for its true wonders to be revealed.  You can make this a day in advance, without adding the lentils, for even an even greater flavor sensation.

This dish is wonderful for dinner, or for a Sunday lunch when the weather has you tucked away in search of a warm fire.

flavorful and fabulous brisket with lentils

Brisket is a cut of beef that requires long and slow cooking for its true wonders to be revealed.  You can make this a day in advance, without adding the lentils, for even an even greater flavor sensation.

This dish is wonderful for dinner, or for a Sunday lunch when the weather has you tucked away in search of a warm fire.

Share it on your social network:

Or you can just copy and share this url

Ingredients

Recipe serves: 6
3 pounds boneless brisket
2 onions, chopped
1 large carrot, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
1/2 red chili, seeds removed and chopped
2 tablespoons tomato paste
2 whole bay leaves
1/2 cup (125ml) red wine
6 cups chicken stock (1.4 litres)
1 tablespoon Worcestershire sauce
1 1/2 cups green lentils (Puy lentils, 300 grams)
olive oil, about 5 tablespoons
salt and pepper
optional, chopped chives for garnish
print ingredients

Nutritional information

thoughts&stories

Brisket can be bought in two different cuts.  A leaner cut without a layer of fat, and the second type with a layer of fat.  I recommend the second type because it is less likely to dry out and has more flavor.  If the fat has not “melted” away while cooking, remove with a knife- it should come right off.

recipe box

You need to login or register to bookmark/favorite this content.

Share
flavorful and fabulous brisket with lentils
  • time
    4 hours
  • serves
    6
  • skill level
    Medium

Ingredients

Directions

1
Done

Preheat the oven to 350F (175C).

2
Done

Heat about 5 tablespoons olive oil in a large Dutch oven (with a lid).

3
Done

Season the brisket on both sides with salt and pepper. Place in pan and gently brown. It should take 5-7 minutes for each side.

4
Done

Remove meat and set aside.

5
Done

Lower the heat and in same pan, add the onions, carrots, celery and garlic. Cook for 8-10 minutes until they are golden brown. Stir continuously to avoid burning.

6
Done

Add the tomato paste, chili and cook for another minute.

7
Done

Add the red wine and let it bubble until the liquid has half reduce- 3-4 minutes.

8
Done

Add brisket, stock and Worcestershire sauce, bring to a boil.

9
Done

Remove from heat, cover pan with lid and place in oven.

10
Done

Cook for three hours in preheated oven.

11
Done

Remove pan from oven, lift out the meat and place on plate or bowl.

12
Done

In a large bowl, strain the cooking liquid from the pan. Place the vegetable mixture with the meat. Discard the bay leaves.

13
Done

Take cooking liquid into a large saucepan and add the lentils. Bring to a boil, then turn down heat and cook lentils until tender, 20-25 minutes. The sauce will thicken.

14
Done

Cut the brisket into 1/2 inch (12mm) slices or thicker, put in a serving dish. Spoon the lentil gravy over the top. Option to sprinkle with chopped chives.