Grass Fed Beef Brisket with Cauliflower & Broccoli Cakes

On a freezing winter night, the smell of cooking fills the house. There is no better aroma than a slow cooking grass fed beef brisket in the oven. Cooking meat for 4 hours can dry the beef making it tough to eat. This recipe uses red wine and fresh tomatoes that keep the meat moist, and full of flavors.




Beef Brisket:

  • 4 pounds Grass Fed Beef Brisket
  • 4 large Garlic Cloves
  • 4 Shallots
  • 2 fresh Tomatoes
  • 2 tablespoon of Herbes de Provence
  • 2 tablespoon of Olive Oil
  • 2 cups of Côte du Rhône Red, E. Guigal (Using a good quality red wine is an important ingredient in the recipe. I believe the wine makes the recipe).



Cauliflower & Broccoli Cakes:

  • 2 heads of Broccoli
  • 1 medium head of Cauliflower
  • 6 cabbage leaves
  • 2 Eggs
  • 1 tablespoon of Fresh Mixed Herbs



  1. Pre-heat over to 325 degree
  2. In a large Dutch oven over medium high, pour 1 tablespoon of Olive Oil.
  3. Season both side of the brisket with salt and pepper.
  4. Put brisket in the pan and sear on both side.
  5. In the meantime, crush the garlic; add the Herbes de Provence and 1 tablespoon of Olive Oil. Stir to combine.
  6. Pour the Herbes de Provence over the brisket.
  7. Add the sliced shallots and tomatoes
  8. Pour the Wine over the meat
  9. Cover the pan and cook in the oven for 3 to 4 hours.
  10. Keep basting with the juice every 30 to 45 minutes
  11. Remove the brisket to a cutting board and let it rest for 15 minutes before serving.

Cauliflower & Broccoli Cakes

  1. In a steamer, first cook the cabbage leaves for 4 minutes and set aside to cool
  2. Steam the broccoli and puree
  3. Steam the cauliflower and puree
  4. In a bowl, blend 2 eggs with the chopped fresh herbs
  5. Add ½ of the egg to the broccoli puree and mix
  6. Add the remaining of the eggs to the cauliflower puree and mix.
  7. Coat each individual ramequin with cabbage leave.
  8. Put the Broccoli puree on the bottom.
  9. Add the Cauliflower puree over the broccoli.
  10. Cook in a “Bain Marie” in the oven at 375 degree for 35 minutes.

Serve and enjoy with a red wine. We enjoy a Cote du Rhone from Guigal.

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