Skip navigation and jump to content.

the goods

1 tspn cinnamon
1 tspn cardamom
1/4 tspn cumin
pinch cayenne
pinch cloves
pinch ginger
1 tblspn salt flakes
1 tblspn brown sugar
cracked pepper 

a nice slab of brisket (I didn't trim any fat). about 3.5 pounds

olive oil

chicken stock (about 3 cups)

1 cup dry red wine

2 onions, peeled

6-8 small turnips

6-8 shallots

1 cup crimini mushrooms

you will need:

  • baking pan

time: 10 minutes





slow braised spiced brisket

where brisket is concerned, the less said the better. It is meant to be one of those dishes that takes care of itself; just give it a little spice, a little heat and a lot of time.

mix spices and rub into both sides of brisket. I covered it and let it sit in the fridge for 2 days.

I put the baking pan on the stove top, added a good splosh of olive oil and let it heat up. I seared the brisket 3-4 mins each side, took it out and added (off heat)  1 cup red wine and 3 cups of (low sodium) chicken stock,  2 onions sliced into 1 inch rings. I sat the brisket on top of the onions, then I tucked in a few unpeeled turnips,  some shallots and a cup of crimini mushrooms. I covered the pan with foil, baked at 300f for about 4 hours then uncovered it for 30 minutes. turned the oven off and let it cool a while in the oven.