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Brisket with Red Grape Salsa MARIO BATALI

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Your newest holiday staple has arrived, Mario’s Brisket with Red Grape Salsa!

6 tablespoons olive oil
4 pounds beef brisket
2 Spanish onions (peeled, cut into 1/2-inch dice)
1 carrot (peeled, cut into 1/2-inch rounds)
2 cups beef broth
2 cups Mario’s Basic Tomato Sauce (
Kosher salt and freshly ground black pepper (to taste)
Red Grape Salsa:
2 cups red seedless grapes (halved)
2 tablespoons dill (chopped)
1/2 lemon (zested)
2 teaspoons honey

In a large Dutch oven, heat the olive oil over high heat until smoking. Season the brisket liberally with salt and pepper.
Place the brisket in the Dutch oven and sear for 4-5 minutes per side. Remove the brisket to a platter. Add the onion and carrot and cook until the vegetables are light brown and slightly soft, about 8 minutes. Add the beef broth and tomato sauce to deglaze and bring to a boil. Add the brisket back into the Dutch oven and reduce to a simmer and cook until the meat is very tender, about 2 1/2 to 3 hours.
Transfer the brisket to a platter. Bring the cooking liquid to a boil and reduce to 2 1/2 cups. Season with salt and pepper.
For the Red Grape Salsa: In a large bowl, add the grapes, dill, lemon zest, and honey and toss to combine.
To Serve: Pour the reduced cooking liquid over the brisket and top with the red grape salsa.
Tip: Make the brisket in your slow cooker–sear brisket then transfer to the slow cooker with all of the other ingredients and turn on low for 4 1/2 to 5 hours until tender.

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