Combo Platter (2 Meats) Recipe

Season and Sear

Pat the brisket pieces dry with paper towels. Rub both sides with 2 tsp kosher salt and 1 tsp black pepper. Heat a large heavy Dutch oven or braising pot over medium-high heat and add 2 tbs vegetable oil. When shimmering, sear brisket pieces 4–5 minutes per side until deeply browned. Transfer seared brisket to a plate.

Sweat Aromatics

Reduce heat to medium and add chopped onion, carrot, and celery to the same pot. Cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and 2 tbs tomato paste and cook 1–2 minutes until the tomato paste darkens and becomes fragrant.

Deglaze and Braise

Pour in 1 cup dry red wine to deglaze the pan, scraping up all browned bits with a wooden spoon. Let wine reduce by half (~3–5 minutes). Return the brisket to the pot and add 3 cups beef stock, 3 sprigs fresh thyme, and 1 bay leaf. The liquid should come about halfway up the meat; add up to 1/2 cup extra stock if needed. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven or reduce heat on stovetop to maintain a very low simmer. Braise until fork-tender, about 2.5–3 hours depending on size; check after 2 hours.

Finish Sauce

When brisket is tender, remove meat to a cutting board and tent with foil to rest. Skim excess fat from the braising liquid. Place pot on the stovetop over medium heat and reduce the liquid to a sauce consistency, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. Slice the brisket against the grain into thick slices and return to warm sauce briefly before plating.

Season and Prep

Pat chicken thighs dry. In a small bowl, mix 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Rub the spice mix evenly over the thighs, including under the skin where possible. Let rest at room temperature 15–20 minutes (or refrigerate for up to 24 hours for more flavor).

Cook (Smoker or Oven)

Option A - Smoker: Preheat smoker to 275°F (135°C) using fruitwood or hickory. Place thighs skin-side up and smoke until internal temperature reaches 165°F (74°C), about 60–75 minutes depending on size. Option B - Oven: Preheat oven to 400°F (200°C). Place thighs skin-side up on a wire rack over a baking sheet and roast 35–45 minutes until internal temperature 165°F (74°C) and skin is crisp.

Glaze

While the thighs cook, whisk together 3 tbs honey, 2 tbs soy sauce, 1 tbs apple cider vinegar, and 1.5 tbs olive oil. During the last 6–8 minutes of cooking, brush the glaze onto the thighs once, then again 2–3 minutes before finishing to build a sticky coating. Remove thighs and let rest 5 minutes. Sprinkle with 2 tbs chopped parsley before serving.

Roasted Baby Potatoes

Preheat oven to 425°F (220°C). Toss 1.5 lbs halved baby potatoes with 2 tbs olive oil, 1 tsp salt, and 1/2 tsp black pepper on a rimmed baking sheet. Roast until tender and golden, about 25–30 minutes, turning once halfway through.

Vegetables

Prepare 2 cups buttered green beans or seasonal vegetables: blanch green beans 3–4 minutes in boiling salted water, then shock in ice water. Drain and toss with 1 tbs butter, salt and pepper to taste, and keep warm.

Assemble Combo Platter

On a large serving platter, arrange sliced braised brisket on one side and glazed chicken thighs on the other. Pile roasted baby potatoes and buttered vegetables between the meats. Scatter 3/4 cup pickled onions or house pickles around the platter for brightness. Garnish with chopped parsley and tuck lemon wedges at the edges for squeezing.