I am a big fan of cooking a large roast or brisket on the weekends for midweek meals. This braised brisket reminds me of barbecue and is most comforting during the winter months.
Technique tip: Do not move the brisket in the skillet while searing. Allow the brisket to brown on each side before moving.
Swap option: If you don't have harissa paste, you can use tomato paste or a combination of harissa seasoning and tomato paste. You could also do this recipe with a pot roast, short ribs or pork loin.
- One 5- to 6-pound flat-cut brisket, untrimmed
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons unbleached all-purpose flour
- 3 tablespoons vegetable oil, divided
- 1 Spanish onion, chopped
- 4 cloves garlic, finely chopped
- 4 tablespoons harissa paste
- 2 tablespoons smoked paprika
- 2 tablespoons hot sauce
- 1 tablespoon packed dark brown sugar
- 2 bay leaves
- 2 cups chicken stock
- 1 cup apple juice
For the brisket:
1. Preheat oven to 350°F.
2. Season all sides of the brisket evenly with salt and pepper. Coat the brisket on all sides with the flour.
3. Heat 2 tablespoons vegetable oil in a large Dutch oven or oven-proof pot over medium-high heat. Cook the brisket, turning occasionally, until browned, about 8-10 minutes. Transfer the brisket to a plate. Drain excess fat; discard.
4. Heat remaining 1 tablespoon oil over medium heat and cook onions and garlic, stirring occasionally, until fragrant, about 2 minutes. Stir in the harissa paste and smoked paprika; cook for 1 minute. Stir in the hot sauce, brown sugar, bay leaves, chicken stock and apple juice, scraping any bits from the bottom of the pot.
5. Place the brisket back into the pot, fat-side up. Cover pot and roast until brisket is very tender, about 4 hours. Alternatively, transfer the brisket, vegetables, and juices to a slow cooker, cover and cook on high until meat is very tender, about 8 hours. Keep warm in the slow cooker.
For the red potatoes and green beans:
1. Meanwhile, place potatoes in a pot and cover with cold water; season with sea salt and bring to a boil. Cook until potatoes are fork tender, about 12-15 minutes.
2. Add the green beans into the hot water and cook for 2 minutes. Drain potatoes and green beans into a colander, cover the colander with a kitchen towel, and let stand for 5 minutes to absorb excess steam.
3. Transfer the potatoes and green beans to a large bowl and gently toss with the parsley, olive oil, lime juice and more sea salt, to taste.
Serve the brisket, along with juices, with the potatoes and green beans.