Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Preheat oven to 300 degrees. Generously season brisket with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high. Sear brisket until browned, 4 to 5 minutes a side; transfer to a plate. Drain fat from pot and discard. Reduce heat to medium; add remaining 2 tablespoons oil, shallots, garlic, and potato starch and cook, stirring, 2 minutes. Stir in wine, scraping up any browned bits from bottom of pot. Add broth, mustard, zest, and thyme; bring to a boil. Add meat and any accumulated juices. Cover and transfer to oven; cook 2 hours, 15 minutes.
Step 2
Flip meat over; add vegetables. Cover and continue to cook until everything is very tender, about 45 minutes. (If you're saving it for the next day, let cool, then cover and refrigerate overnight. Reheat, covered, in a 350 degrees oven until warmed through, about 40 minutes.)
Step 3
Transfer vegetables to a platter and meat to a cutting board; season with salt. Skim fat from liquid in pot. Stir in lemon juice; season with salt and pepper. Slice brisket against the grain and serve, with vegetables and sauce.
Your folders
allrecipes.com
4.7
(207)
2 hours, 30 minutes
Your folders
bonappetit.com
3.8
(130)
Your folders
marthastewart.com
3.2
(121)
Your folders
goodfoodbaddie.com
5.0
(1)
240 minutes
Your folders
girlandthekitchen.com
4.7
(24)
50 minutes
Your folders
foodnetwork.com
4.2
(17)
30 minutes
Your folders
kosher.com
225
Your folders
foodandwine.com
5.0
(1)
Your folders
chewoutloud.com
4.6
(11)
Your folders
eatingwell.com
4.3
(3)
Your folders
keviniscooking.com
5.0
(11)
200 minutes
Your folders
afarmgirlskitchen.com
4.7
(6)
180 minutes
Your folders
foodnetwork.com
1 hours
Your folders
nzherald.co.nz
220 minutes
Your folders
myjewishlearning.com
3 hours
Your folders
myjewishlearning.com
3 hours
Your folders
cooking.nytimes.com
5.0
(431)
Your folders
myrecipes.com
3.0
(3)
Your folders
jamiegeller.com
180 minutes