SERVES 8
SKILL LEVEL: EASY
COOK TIME: 2–2½ HRS.
PREP TIME: 20 MINS.
COST: $
Here we have comfort food that reflects my M&M roots—that stands for Mediterranean and Midwestern. A beautifully browned pot roast is the Mediterranean part. The crunchy, tangy carrot salad that cuts through the big, strong meaty flavor is the kind of taste and flavor matchup we love in the Midwest. Braised in beer and apple cider, and given some extra meaty oomph from bacon, it brings back memories of cool spring days when the hills are finally shaking off their winter coat and the first hints of green brighten the Ohio countryside.
3 tablespoons extra virgin olive oil
1 3-pound brisket
Salt, to taste
Pepper, to taste
2 tablespoons coriander, toasted and crushed
½ pound bacon, diced
1 red onion, sliced
2 cloves garlic, smashed
2 carrots, peeled and roughly chopped
1 jalapeño, split
1 12-ounce bottle beer
1½–2 cups water
12 ounces apple cider
4 carrots, shaved
1 bunch mint leaves
1 bunch scallions, sliced
2 tablespoons red wine vinegar
3 tablespoons olive oil Salt, to taste
Pepper, to taste
1. Preheat the oven to 325 °F.
2. Heat a large Dutch oven over medium-high heat and add the olive oil. When hot, season the brisket with salt, pepper, and coriander and add to the pan. Sear on both sides until brown, about 3 minutes per side. Remove the brisket to a large plate and add the bacon to the pan. Cook the bacon until crispy, about 5 minutes. Once cooked, remove from pan and set aside.
3. Add the onion, garlic, carrots, and jalapeño pepper to the pan, and sauté until tender, about 3 more minutes. Season with salt and pepper. Stir in beer, water, and the apple cider. Add the brisket and the bacon back to the pan. Bring to a boil, cover, and place into the oven. Cook the brisket for 2–2½ hours at 325 °F, until tender.
4. For the salad, place the carrots, mint, and scallions in a large bowl with the vinegar. Season with salt and pepper and toss to coat. Drizzle in the olive oil and toss.
5. Slice the brisket and serve with the carrot salad. Use any leftover brisket to make Bahn Mi.