Last Updated on February 8, 2024
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.
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