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.
- 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
- Pre-heat over to 325 degree
- In a large Dutch oven over medium high, pour 1 tablespoon of Olive Oil.
- Season both side of the brisket with salt and pepper.
- Put brisket in the pan and sear on both side.
- In the meantime, crush the garlic; add the Herbes de Provence and 1 tablespoon of Olive Oil. Stir to combine.
- Pour the Herbes de Provence over the brisket.
- Add the sliced shallots and tomatoes
- Pour the Wine over the meat
- Cover the pan and cook in the oven for 3 to 4 hours.
- Keep basting with the juice every 30 to 45 minutes
- Remove the brisket to a cutting board and let it rest for 15 minutes before serving.
Cauliflower & Broccoli Cakes
- In a steamer, first cook the cabbage leaves for 4 minutes and set aside to cool
- Steam the broccoli and puree
- Steam the cauliflower and puree
- In a bowl, blend 2 eggs with the chopped fresh herbs
- Add ½ of the egg to the broccoli puree and mix
- Add the remaining of the eggs to the cauliflower puree and mix.
- Coat each individual ramequin with cabbage leave.
- Put the Broccoli puree on the bottom.
- Add the Cauliflower puree over the broccoli.
- 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.