Last Updated on January 27, 2025
Brisket is a favorite for rich, wintery braises with root vegetables–but it also can be a perfect cut for the transition to spring. Here we simmer it in a mix of tangy citrus juices and serve it with a butter lettuce and shaved fennel salad, and suddenly brisket takes on a lighter, brighter feel. A few ways to customize this dish: Add a few slices of avocado for more richness, toss in white beans for more heartiness, or fry the shallots instead of pickling to add a salty, crunchy element.
Ingredients
- 1 ButcherBox Brisket (about 2 3/4 pounds) defrosted, pat dry
- salt
- 1 tbsp canola or other high heat oil
- 2 1/2 cups chicken broth
- 1 cup dry white wine
- 1/2 cup plus 3 tbsp lemon juice
- 2 tsp finely grated orange zest
- 1/2 cup orange juice
- 2 tsp finely grated lime zest
- 1/4 cup lime juice
- 1 tbsp olive oil
- 5 cloves garlic grated
- 3 dried bay leaves
- 1 small head fennel
- 1 large shallot sliced into thin rings
- 2 heads butter lettuce leaves rinsed, dried and torn in half
Instructions
- Season the brisket lightly all over with salt and set on a plate near the stove. Heat the canola oil in a Dutch oven over medium-high heat. Once hot, place the brisket into the pot fat cap side down and sear until golden brown, about 4 minutes. Sear the remaining sides until golden, about 3 minutes per side. Transfer the seared brisket back to the plate. Turn off the heat and drain the fat into a bowl.
- Add the chicken broth, wine, ½ cup lemon juice, orange juice, lime juice, garlic, bay leaves and black pepper into the Dutch oven; stir to bring up any browned bits.
- Place the seared brisket back into the Dutch oven, turn the heat up to a simmer, cover and cook, turning the brisket occasionally, until very tender, but not falling apart, about 2 hours. (Check occasionally to make sure the liquid is simmering, not boiling.) Transfer the brisket to a cutting board; let rest for 15 minutes. Save about ½ cup of the braising liquid in a small bowl.
- Thinly shave the fennel on a mandoline or with a sharp chef's knife. Add fennel to a large mixing bowl along with the shallot, orange zest, lime zest, the remaining 3 tablespoons lemon juice and a big pinch of salt. Toss well, then add the olive oil and butter lettuce and toss again.
- Thinly slice the brisket against the grain and transfer to the plates with the salad.
Notes
Grain-Finished Beef Brisket:
In general, all braised and slow cooker recipes will need to cook this brisket for an addition 1-2 hours to achieve the desired results. The other thing you can do is cut their brisket in half before cooking it. As for smoking, follow the same general guidelines, but cook the brisket 5-6 hours longer to achieve the desired doneness.
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