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Beef brisket bread soup casserole



  • 1 large brisket cut into six pieces, seasoned the day before
  • 2 large onions sliced thin and caramelized
  • 1 large leek white and greens separated… whites sliced thin caramelized w onion
  • 2 large carrots cut into 4 pieces
  • 1 whole head of garlic, tips sliced off, and thrown in with onions while caramelizing.
  • 2 oranges zested and juiced
  • 1 cup tomato paste
  • 1 cup picholine olives pits removed and sliced
  • 1 cup large sprig rosemary
  • 1 cup large sprig sage
  • 1 cup large sprig thyme
  • 1 1/2 quart bethlehem valley norton
  • 2 quart pork stock
  • 1 1/2 quart water
  • 1 loaf good crusty bread sliced and toasted until hard. this can be day old bread.
  • 1 pound shredded fontina cheese
  • 1/2 cup bread crumbs


Baking Directions:

If you already have a leftover braise or pot roast you can skip the first part of this recipe.

  This recipe is also good for making dinner with the same item and spreading it out over 2 meals.

Preheat oven to 325 degrees F non convection.

Sear meat and place in a pot with the raw veggies, herbs, juice, zest, olives and caramelized veggies.

Deglaze meat pan with white wine and cook until the alcohol burns off.

At this point add the stock, tomato, and water to the wine and season to taste.

Don't add too much salt as it will intensify.

Pour the liquid over the meat and bring to a simmer on the stove top.

Once simmering cover with parchment paper and foil and continue to lightly simmer on the stove for five minutes.

Place the pot in the oven and cook for 4-5 hours.

Once the meat is fork tender remove from the oven and allow the meat to rest in the braising liquid.

Store the meat in the liquid overnight if possible.

Once your meat is cool, and preferably a day or two later, preheat the oven to 400 degrees F, break your meat up into small chunks, and try to retrieve as many olives as you can.

Strain the remaining liquid and reserve.

In a large casserole dish, or braising pan, lay one layer of toast, one thin layer of cheese, one layer of meat, a few olives, and one ladle of the braising liquid.

repeat this three or for times.

When you get to the top slowly ladle in as much of the braising liquid as you can.

Leave your casserole at room temperature for about 30 minutes it should be coming up to room temperature.

Place the casserole, covered, in the preheated oven for about 30 minutes checking occasionally to make sure it is getting hot.

When a thermometer reads over 180 degrees F in the center of the dish you should uncover and sprinkle bread crumbs all over the top.

Place the dish back in the oven for 10 minutes or until the bread crumbs are golden brown.

Remove from the oven and serve at the table in the casserole.

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