Sweet & Tangy Brisket
A classic stick-to-your ribs brisket recipe with a healthy, Whole30 twist. The sweet aromatics that will radiate through your kitchen while this brisket is braising are worth it alone, and the simplicity of the recipe itself is perfect for a beginner chef looking to elevate their home cooking.
Sweet & Tangy Brisket
Rated 3.0 stars by 3 users
Category
Dinner
Cuisine
American
Servings
4
Prep Time
35 minutes
Cook Time
3 hours
A classic stick-to-your ribs brisket recipe with a healthy, Whole30 twist. The sweet aromatics that will radiate through your kitchen while this brisket is braising are worth it alone, and the simplicity of the recipe itself is perfect for a beginner chef looking to elevate their home cooking.
Ingredients
-
2 pound Organic Prairie® Brisket
-
2 tablespoons olive oil
- 3 onions, sliced
- 3 bay leaves
- 1⁄2 cup apple cider vinegar
- 1 1⁄4 cups beef bone broth
- 1⁄2 tablespoon grated ginger
- 1 tablespoon balsamic vinegar 1⁄2 cup prunes
- 1 teaspoon juniper berries Parsley to garnish
-
Two heads of radicchio
-
1 tablespoon of olive oil Salt and pepper to taste
For the Brisket
For the Grilled Radicchio
Directions
For the Brisket
- Preheat oven to 350 F. Remove Organic Prairie Brisket from packages and pat down all moisture from the cut of meat. Generously salt and pepper meat and press seasoning into brisket.
Place a 6-quart Dutch oven on stovetop and heat over medium-high heat, pour in 2 tablespoons of olive oil. Let the pot heat up and for the oil to spread evenly within the bottom of the pot. Place brisket in pot and thoroughly brown each side of the meat, taking about 10 minutes. Remove brisket from the Dutch oven and place aside on a plate.
- Add sliced onion and bay leaf to Dutch oven and cook down to a golden brown color. Once onions have reduced and partially cooked through, remove from heat. Remove half of the onions and place your brisket back into the middle of your Dutch oven. Place removed onions back into Dutch oven covering your brisket.
- In a bowl mix together 1⁄2 cup of apple cider vinegar, 1 1⁄4 cup of beef bone broth, 1⁄2 tablespoon of grated ginger and 1 tablespoon of balsamic vinegar. Add mixture to the Dutch oven. Add juniper berries and pitted prunes to Dutch oven, cover and place into the oven.
- Transfer the Dutch Oven to the preheated oven and let braise for 3 to 3.5 hours or until meat is tender. Once meat is tender and falling apart, remove the pot from the oven and let it cool down with the cover off. Remove bay leaves from the pot and discard.
- Brisket can be sliced and served immediately or stored for 24 hours and then served for a more robust and developed taste. Top with chopped parsley when ready to serve.
For the Raddichio
Cut heads of radicchio into quarter lengthwise, and coat with olive oil. Season with salt and pepper. In a cast iron skillet on medium-high heat, place radicchio quarters down and sear evenly on all flat sides until golden brown. Remove from heat and serve with brisket.
