Comfort foods: Braised brisket and sauteed kale

Ease the January blues with a good dose of comfort food. New York Times food columnist Melissa Clark shares her recipes for braised brisket and sauteed kale

Braised brisket with sweet peppers and red wine

Ingredients

    • 1 3 1/2 pound brisket
    • 3 teaspoons coarse kosher salt, more as needed
    • 1 teaspoons black pepper
    • 1 teaspoon sweet paprika
    • 3 thyme sprigs
    • 2 rosemary sprigs
    • 2 bay leaves
    • 3 tablespoons extra-virgin olive oil
    • 2 large red, yellow or orange bell peppers, diced
    • 2 white onions, diced
    • 2 celery stalks, diced
    • 3 garlic cloves, thinly sliced
    • 2 tablespoons tomato paste
    • 1 1/2 cups dry red wine
    • Thyme or parsley leaves, for garnish (optional)

Preparation

Baking Directions:

Sauteed kale with garlic and chile

Ingredients

    • 2 bunches Tuscan kale
    • 2 tablespoons olive oil
    • 2 anchovy filets, topional
    • 2 to 3 fat garlic cloves, finely chopped
    • 1/8 teaspoon red chili flakes, or to taste
    • Freshly ground black pepper, to taste
    • Kosher or coarse sea salt, if needed

Preparation

Baking Directions:

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