Joey's Grandma Esther's Brisket
- 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-
- 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
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.