Slow Braised House Cured Chianina Beef Brisket recipe served on a plate, by M'tucci's Twenty-Five
Sep 17 2026
Restaurants›M'tucci's Twenty-Five›Slow Braised House Cured Chianina Beef Brisket Recipe

Slow Braised House Cured Chianina Beef Brisket Recipe

Inspired by M'tucci's Twenty-Five
Time3h 20m
Serves6

Roasted Calabrian Pepper Rubbed Red Potatoes, Grilled Asparagus, Roasted Apple Mustard

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Ingredients

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Beef Brisket

Roasted Calabrian Pepper Rubbed Red Potatoes

Grilled Asparagus

Roasted Apple Mustard

Method

Beef Brisket

  1. 1

    Cure the Brisket

    In a bowl, mix kosher salt, black pepper, minced garlic, and fresh thyme. Rub this mixture all over the Chianina beef brisket. Cover and refrigerate for at least 24 hours.

  2. 2

    Slow Braise

    Preheat the oven to 300°F (150°C). Place the brisket in a roasting pan, add beef stock and red wine. Cover with foil and braise in the oven for 4-5 hours, or until the meat is fork-tender.

Roasted Calabrian Pepper Rubbed Red Potatoes

  1. 3

    Prepare Potatoes

    Preheat oven to 400°F (200°C). In a bowl, toss quartered red potatoes with Calabrian chili paste, olive oil, garlic powder, salt, and black pepper.

  2. 4

    Roast Potatoes

    Spread the potatoes on a baking sheet and roast for 30-35 minutes, or until golden brown and tender.

Grilled Asparagus

  1. 5

    Prepare Asparagus

    Preheat grill to medium-high heat. Toss trimmed asparagus with olive oil, salt, and black pepper.

  2. 6

    Grill Asparagus

    Grill asparagus for 5-7 minutes, turning occasionally until tender and slightly charred.

Roasted Apple Mustard

  1. 7

    Make Apple Mustard

    In a small saucepan, combine apple cider, Dijon mustard, and honey. Heat over medium heat until it comes to a simmer, then reduce to low and cook for 5-7 minutes until slightly thickened.

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