Braised Beef Brisket With Chervil Root, Crispy Kale And Bone Marrow Crumbs Recipe

Cooking Instructions

1. 1

   Prepare the Brisket

   Preheat your oven to 300°F (150°C). Season the brisket with salt and black pepper on both sides.

2. 2

   Sear the Brisket

   In a large Dutch oven, heat olive oil over medium-high heat. Sear the brisket on both sides until browned, about 4-5 minutes per side. Remove and set aside.

3. 3

   Sauté Vegetables

   In the same pot, add chopped onions and garlic. Sauté until softened, about 3-4 minutes. Add chervil root and carrots, cooking for an additional 5 minutes.

4. 4

   Deglaze and Add Liquid

   Pour in the red wine, scraping the bottom of the pot to release browned bits. Let it simmer for 2-3 minutes. Then add the beef broth.

5. 5

   Braise the Brisket

   Return the brisket to the pot. Cover and place in the preheated oven. Braise for 3-4 hours or until the meat is tender.

6. 6

   Prepare Crispy Kale

   While the brisket is braising, wash and dry the kale. Tear it into bite-sized pieces and toss with olive oil, salt, and pepper. Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes until crispy.

7. 7

   Make Bone Marrow Crumbs

   In a small skillet, roast the bone marrow over medium heat until it renders fat and becomes golden. Remove from heat and allow to cool slightly. Chop into small pieces.

8. 8

   Serve

   Once the brisket is done, remove from the oven and let it rest for 15 minutes. Slice and serve with chervil root and carrot slices, topped with crispy kale and bone marrow crumbs.