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Robust Braised Brisket
RecipeBeef Cuts
Robust Braised Brisket
2009 National Beef Cook-Off, First Place Award Winner. Chef James Stolich, Cooking with James.com San Francisco, CA
Yield: 24 portions

Heat oil in roasting pan; add brisket and brown evenly. Remove brisket, season with salt and pepper. Set aside.


Add carrots, onions, garlic, oregano and bay leaves; sauté until onions are soft and translucent. Add brisket, wine and tomatoes; bring to a boil. Add rosemary; cover tightly. Braise in 350°F oven 3 to 3-1/2 hours or until brisket is fork-tender.
Olive oilas needed
Beef Brisket, Flat Cut, Boneless12 lbs.
Kosher saltas needed
Black pepperas needed
Carrots, medium cut into 1-inch pieces10 each
Yellow Onion, coarsely chopped4 large
Garlic, crushed8 cloves
Fresh oregano10 sprigs
Bay leaves, fresh6 each
Dry white wine4 (750 ml) bottles
Canned whole San Marzano tomatoes21 cups
Fresh rosemary6 sprigs

Remove brisket from pan; set aside and keep warm. Place roasting pan on stove top; add Swiss chard. Cook Swiss chard until wilted and just tender. Remove chard; season with salt and pepper.  Set aside and keep warm.


Reduce braising liquid by half; season with salt and pepper.

Per Order:

Plate 2 oz Swiss chard; topped with a sprinkle of lemon juice. Top chard with 4 oz sliced brisket; garnish brisket with grated horseradish root. Serve with 4 to 6 oz sauce.
Swiss chard, de-stemmed6 lbs.
Kosher saltas needed
Black pepperas needed
Lemonsas needed
Fresh grated horseradish rootas needed

Nutrition information per serving: 461 calories; 11 g fat(3 g saturated fat; 5 g monounsaturated fat); 124 mg cholesterol; 650 mg sodium; 21 g carbohydrate; 6.4 g fiber; 47 g protein; 12.1 mg niacin; 0.7 mg vitamin B6; 3.1 mg vitamin B12; 6.1 mg iron; 44.8 mg selenium; 10.9 mg zinc; 190.5 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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