Smokehouse Delight: Dry-Aged Brisket Feast

How to Cook Smokehouse Delight: Dry-Aged Brisket Feast:

1. Cover both sides of the brisket generously with salt and pepper.
2. In a pan large enough for the brisket, heat some canola oil over medium-high heat. Once hot, sear both sides of the brisket until a brown crust forms, then transfer the brisket to a large roasting pan.
3. In the same pan, add the carrots, onions, and shallots. Sauté over medium heat until they begin to soften. Stir in the herbs and tomato paste, cooking for a few more minutes.
4. Pour in the red and sherry wines, stirring to release any browned bits from the pan. Bring to a simmer before pouring over the brisket. Add the garlic and enough water, beef, or vegetable stock to just cover the meat.
5. Cover the roasting pan with foil and braise in a 350°F oven for about 8 hours, or until the meat is tender and pulls apart easily.
6. Remove the brisket from the braising liquid and place it on a sheet pan. Spread the apricot preserves over the top and return it to the oven for 15-20 minutes, or until a glaze forms and begins to caramelize.
7. While the brisket is in the oven, make the horseradish gremolata. Chop the parsley, and mince the garlic and shallot. Stir these together with the grated horseradish, lemon zest and juice, olive oil, and a pinch of salt.
8. Slice the brisket and serve it drenched in its braising liquid. Top it off with a generous helping of the horseradish gremolata.

Grab your cowboy hat and dig in! This Smokehouse Delight is a testament to the art of slow cooking, delivering flavors as grand and robust as the Wild West itself. Enjoy your feast, partner!

Find dry aged Brisket in these beef boxes:

• The Brisket Box

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