Brisket & Brie Recipe

Prepare and sear brisket

Pat brisket dry and season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 2 tbs olive oil in a large Dutch oven over medium-high heat. When the oil is shimmering, sear the brisket 4–5 minutes per side until well browned. Transfer brisket to a plate.

Sauté aromatics

Reduce heat to medium, add the diced onion, carrot and celery to the pot and cook, stirring, until softened and lightly browned, about 6–8 minutes. Add the smashed garlic and tomato paste and cook 1–2 minutes, stirring, until the tomato paste deepens in color.

Deglaze and braise

Pour in 2 cups red wine to deglaze, scraping up browned bits from the bottom. Simmer 3–4 minutes to reduce slightly. Add 2 cups beef stock, the thyme sprigs, bay leaves, remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper. Return brisket to the pot, fat side up. Bring to a gentle simmer, cover and transfer to a 325°F (160°C) oven. Braise until fork-tender, about 2 to 2 1/2 hours depending on thickness.

Rest and shred

Remove from oven and transfer brisket to a cutting board. Let rest 10 minutes, then shred or thinly slice against the grain. Skim fat from braising liquid, then reduce liquid on stovetop over medium-high heat 8–10 minutes until slightly thickened and saucy. Toss shredded brisket in a few spoonfuls of the reduced sauce to keep moist and flavorful.

Combine the chopped tomatoes, 1/2 cup sugar, 2 tbs red wine vinegar, 1 tbs minced shallot, 1 tsp lemon juice, 1/4 tsp red pepper flakes and 1/2 tsp kosher salt in a medium saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until mixture is thick, jammy and reduced by about half, 30–40 minutes. Taste and adjust salt or vinegar as needed. Cool to room temperature before assembling.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp kosher salt; bring to a simmer until sugar and salt dissolve. Pour hot brine over onions, press to submerge, cool to room temperature, then refrigerate at least 30 minutes (or up to several days). Drain before using.

Bring Camembert/Brie to room temperature for at least 20 minutes so it's soft and spreadable. If using a whole small wheel, remove rind only if desired; otherwise leave intact for a nice texture contrast. Spread a thin layer (about 1/2 tsp) of Dijon mustard on each toast point during assembly.

Prepare toast points

Preheat oven to 400°F (200°C). Butter one side of each rye slice. Cut each slice diagonally into two triangles to make 16 toast points (or leave 8 larger points). Arrange buttered side up on a baking sheet and bake 6–8 minutes, or until edges are crisp and golden. Alternatively, toast in a skillet until browned.

Assemble Brisket & Brie

Spread about 1/2 tsp Dijon mustard on each toast point. Top with 1–2 tablespoons shredded brisket per piece. Add a small dollop (about 1 tsp) of tomato jam, then a piece or smear of Camembert (about 1 tablespoon equivalent). Finish with a few pickled red onion slices on top. If desired, spoon a little of the reduced braising sauce over the brisket for extra moisture. Garnish with chopped parsley and serve immediately.