Servings: 6
Ease of Preparation: Medium
This recipe is part of the One BIG Holiday Recipe
Ingredients:
Brisket:
- 1 tablespoon (15 ml) finely ground espresso
- 1 tablespoon (15 ml) salt
- 1 tablespoon (15 ml) black pepper
- 2 teaspoons (10 ml) ground cardamom
- ½ teaspoon (2.5 ml) ground nutmeg
- ½ teaspoon (2.5 ml) ground ginger
- 4-5-pound (2-3 kg) brisket point roast (with ‘cap’)
- 2 tablespoons (30 ml) vegetable oil
- 1 cup (240 ml) beef stock
- 1 cup (240 ml) red wine
- 2 ½ yellow onion, peeled halves
- 1 bay leaf
Veggies:
- 4 cups (950 ml) sugar snap peas, strings removed
- 2 pounds (1 kg) medium watermelon radishes
- ½ cup (120 ml) butter
- 1 lemon, juice
- Salt and pepper
Espresso-Red Wine Demi-glace:
- 1 tablespoon (15 ml) vegetable oil
- 1 yellow onion, sliced
- 1 tablespoon (15 ml) chopped garlic
- 1 teaspoon (5 ml) peppercorns
- 1 cup (240 ml) red wine
- 3/4 cup (180 ml) cold brew coffee
- 1 cup (240 ml) prepared veal demi-glace
- 1 shot of brewed espresso
- 2 tablespoons (30 ml) cornstarch
- Salt and pepper
Method:
For the Brisket:
Preheat the oven to 325 F (160 C).
Make a ‘rub’ for the brisket: combine espresso, salt, black pepper, cardamom, nutmeg, and ginger.
Trim the brisket: clean and square up. Score the fattier side with long shallow cuts in a crosshatch pattern.
Rub the cleaned brisket with the spice-espresso blend.
Heat oil in a Dutch oven over medium-high heat until shimmering.
Sear the brisket very well, starting with the scored fat side, searing 1-2 minutes per side, until well seared all over.
Drain off excess fat.
Add beef stock, sweet red wine (such as Manischewitz), onion, and bay leaf.
Bring to a simmer, cover, and transfer to the oven for 5 hours.
Prep the Veggies:
Set a large pot of salted water to boil for blanching the radishes.
Peel the watermelon radishes.
Cut the radishes into wedges, about ¾-inch (2 cm) per side.
Prepare a bowl of ice water, set near the boiling water on the stove. Blanch radishes in the boiling water for 2 minutes, until just crisp-tender. Use a slotted spoon or a wire mesh strainer to transfer to the ice water to stop the cooking.
When cool, drain and set aside until needed for plating.
A few minutes before serving, heat butter in a large skillet over medium heat. Add the blanched radishes and sugar snap peas and cook, slowly for 5-7 minutes.
For the Espresso Red-Wine Demi-Glace:
Heat veg oil in a saucepan over medium heat.
Add onion, garlic, and whole black peppercorns and sweat for 3-4 minutes until soft.
Deglaze with red wine, reduce by half.
Strain the wine and return to the pan, discarding the solids.
Add cold brew coffee and prepared veal demi-glace to the wine and bring to a simmer.
Dissolve cornstarch in 2 tablespoons (30 ml) water.
Whisk the cornstarch-water mixture into the simmering sauce and continue whisking until just thickened.
Remove from the heat and set aside until needed for plating. Reheat before serving
To Serve:
Slice the rested beef, lay out neatly on a platter.
Brew and add a shot of espresso to the sauce. Cover the sliced meat with the sauce to glaze.
When the veggies are ready, spritz in lemon juice, toss once, and arrange on the platter with the brisket.
