Brisket Fazzoletti Recipe

Inspired by Stonehouse Chaffee Crossing

Time4h

Serves6

Grana Padano, Shaved Broccoli Stalks, Onion Sofrito, Chive, Lemon Ricotta, Pistachio

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Ingredients

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Main Ingredients

2 pounds Brisket

1 cup Grana Padano cheese

2 cups Broccoli stalks, shaved

1 medium Onion, finely chopped

1 tbs Chives, chopped

1 tsp Lemon zest

1 cup Ricotta cheese

1 tbs Pistachios, chopped

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

4 cups Beef broth

Method

Cooking Instructions

Prepare the Brisket

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

Sear the Brisket

In a large oven-safe pot, heat olive oil over medium-high heat. Add the brisket and sear on all sides until browned, about 4-5 minutes per side.

Make the Sofrito

Remove the brisket from the pot and set aside. In the same pot, add chopped onions and sauté until soft and translucent, about 5 minutes.

Add Broth and Braise

Return the brisket to the pot and add the beef broth. Bring to a simmer, then cover and transfer to the preheated oven. Braise for 3-4 hours, or until the brisket is tender.

Prepare the Lemon Ricotta

In a bowl, combine ricotta cheese, lemon zest, and chopped chives. Mix well and season with salt and pepper to taste.

Sauté Shaved Broccoli Stalks

In a skillet, add a little olive oil and sauté the shaved broccoli stalks until tender, about 3-4 minutes. Season with salt and pepper.

Assemble the Dish

Slice the brisket thinly. On a serving plate, lay down the brisket, top with sautéed broccoli stalks, a dollop of lemon ricotta, and sprinkle with Grana Padano cheese and chopped pistachios.

Serve

Serve warm and enjoy your Brisket Fazzoletti!