Nancy Silverton’s Brisket al Forno

Preparation

Brisket is brisket—until it’s THIS brisket. Chef Nancy Silverton’s version packs every bite with rich flavor, thanks to a braising liquid packed with hearty vegetables, herbs and spices, and a winning combination of red wine and stout beer. If you’ve got the time, making your own homemade broth is well-worth the payoff. For a chunky (read: delicious) salsa verde, you’ll blend the herbs with half the oil before stirring in the rest. Trust us, it’s magic.

*This recipe originally ran stateside on HexClad.com.

1. Make brisket. Season brisket all over with salt (use 1 tsp per pound) and pepper (½ tsp per pound). Wrap tightly with plastic and refrigerate overnight. Before cooking, pat dry with paper towels.
2. Preheat oven to 300°F/150°C with a rack set in the center. Heat oil in a HexClad 5 QT/4.7 L Hybrid Dutch Oven over medium-high until hot. Add brisket and cook, turning about halfway through until golden on both sides, 8 to 10 minutes per side. Transfer brisket to a plate. 
3. Carefully discard excess oil, leaving enough to coat bottom of pan. Return to medium heat and add onion, fennel, carrot, and celery. Cook, stirring occasionally, until vegetables start to soften and onions are translucent, about 10 minutes.
4. Add tomato paste and cook, stirring until vegetables are coated and paste is lightly toasted, about 2 minutes. Add chile de árbol, mustard seed, bay leaves, and garlic.
5. Increase heat to medium-high and pour in wine and beer. Bring to a boil and cook, using a flat-bottomed spoon to scrape any bits from bottom of pot, until liquid is reduced by half, 20 to 25 minutes. Add stock and return to a boil. Nestle seared brisket along with parsley and thyme into Dutch oven. Cover and transfer to oven. Bake until meat is extremely tender and can be easily pulled apart with tongs, about 8 hours.
6. Carefully remove from oven, uncover and let sit until meat is cool enough to handle. Use a shallow spoon to skim and discard any fat.
7. Make horseradish cream while meat cools. Using your hands, squeeze liquid from prepared horseradish, discarding liquid. Add to a small bowl with crème fraiche, fresh horseradish, lemon juice, Worcestershire, and Tabasco. Season with salt and pepper. Mix until well combined. Refrigerate in an airtight container until ready to use.
8. Make salsa verde. In a blender or mini food processor, combine mint, oregano, parsley, lemon juice, capers, anchovy, garlic, and ¼ cup/60 ml oil. Pulse on and off until coarsely mixed. Transfer to a medium bowl and stir in remaining ¼ cup/60 ml oil. Season with salt. Refrigerate in an airtight container until ready to use. 
9. Make jus. Remove brisket from the pan (the meat will be tender and break apart) and set aside. Using a fine mesh sieve, strain braising liquid into a HexClad 3.3QT/3 L Hybrid Deep Sauté Pan, discarding solids. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until liquid is gravy consistency and reduced by half (you should have about 1½ cups), about 20 minutes.
10. Slice or tear brisket into large chunks and arrange on a platter or plates. Spoon jus over brisket. Serve with horseradish cream and salsa verde on the side.

MAKE AHEAD

Horseradish cream and salsa verde can be prepared and refrigerated in an airtight container up to 3 days in advance. Top salsa verde with a thin layer of olive oil if you are worried about herbs oxidizing. Stir before serving.

Brisket can be braised 1 day ahead. Cool in braising liquid to room temperature, cover and refrigerate. When ready to reheat, skim and discard any fat before reheat, covered, in an oven preheated to 350°F/180°C until meat and sauce are warmed, about 40 minutes.