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MICHAEL SYMON Greens Stuffed Brisket

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This brisket will be the hit of your holiday table!


1 1/2 pounds brisket (butterflied and lightly pounded to flatten)
1 red bell pepper (thinly sliced)
1 medium yellow onion (thinly sliced)
5 cloves garlic (thinly sliced, divided)
1 pound spinach
1 pinch red pepper flakes
5 tablespoons extra-virgin olive oil (divided)
1 bottle beer (12 ounces)
3 cups beef stock
1 onion (halved)
kosher salt and freshly ground black pepper (to taste)

Preheat the oven to 350ºF. Remove brisket and uncover.
In a large sauté pan over medium-heat, add olive oil, peppers, onion, garlic, cook until softened, add the spinach cook until wilted. Season with salt and pepper. Remove from heat and let cool.
Season the brisket on both sides with salt and pepper.
In a large Dutch oven over medium-high heat, add olive oil and brisket. Brown the brisket on all sides until caramelized, about 4 minutes per side.
Remove the brisket from the Dutch oven and place on a clean work surface. Arrange a layer of the cooled spinach mixture over the entire brisket, leaving a 1/2-inch border on all sides. Tightly roll the meat like a jellyroll. Secure with kitchen twine every few inches.
Add the brisket back into the Dutch oven, then the onion and sauté for 1-2 minutes. Add the beer, bring to a simmer and cook until reduced by half. Add the beef stock, bring to a simmer and cover with a lid. Place in the oven to braise for 2 hours, or until tender.
Remove from oven and allow to rest 15 minutes before slicing.

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