- 5 pounds brisket (ask your butcher for a second cut brisket with the outer silver skin removed)
- 2-3 cloves garlic, thinly sliced (8-10 slices per clove)
- Salt and pepper
- Oil, for braising
- 8 carrots, peeled and roughly cut
- 3 onions, peeled and roughly cut
- 1½ cups Marsala wine
- 1 bay leaf
- 1 teaspoon black peppercorns
- 3 sprigs thyme
- 2 pieces clove
- 2 quarts beef, veal or chicken stock
The Prime Grill is one of New York City's top kosher steakhouses thanks to the superb quality and preparation of its meat. David Kolotkin, corporate chef of Prime Hospitality Group, first became interested in cooking when he was 15 years old thanks to his mother, Helene, who used to make this delicious brisket for her family before she was diagnosed with multiple sclerosis.
"My grandmother, Bella, used to make a potted turkey dish with similar ingredients, which my mother later turned into a pot roast," says Kolotkin. "It's perfect for the holidays."
Preheat the oven to 350°. Pat the meat dry. With a paring knife, pierce the meat and insert the slices of garlic inside each incision. Season the meat with salt and pepper.2.
In a lightly oiled hot braising pan, sear the meat on both sides until brown. Remove the meat and set aside.3.
In the same pot, with the natural oils from the meat, add the carrots and onions and caramelize over medium heat.4.
Deglaze the mixture with the Marsala wine and reduce by half. Place the bay leaf, peppercorns, thyme and clove into a sachet bag. Add the stock and the sachet bag to the pot and bring to a simmer. Place the meat back into the pot and cook, covered, in the oven for 2½ to 3 hours or until fork tender. (Optional step: For the last half hour, remove the cover and baste the meat every 10 minutes to form a nice glaze or crust on the top of the meat.)5.
Remove the sachet bag and set the meat aside. Place the liquid from the pot, including the vegetables, into a blender and blend until smooth. Dress the meat on a large serving dish and serve.
Reprinted from The Prime Grill Cookbook by David Kolotkin and Joey Allaham