March 22, 2013

Brisket Using HEPP'S Red Clay sea salt when cooking your brisket will help seal in all the natural juices in addition to increasing the natural minerals found in the red clay. serves up to 8


  • 1 first cut of beef brisket (5 pounds)
  • HEPP'S Red Clay sea salt, or HEPP'S Aussie Flake sea salt
  • freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, plus more if needed
  • 1 large onion, halved and thinly sliced
  • 2 garlic cloves, minced, plus 1 head, halved horizontally
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 4 1/2 cups homemade or store-bought low-sodium or no-sodium chicken stock
  • 2 fresh or dried bay leaves, plus more fresh for garnish if desired
  • 1 pound parsnips, peeled and halved
  • 10 ounces red pearl onions, peeled (about 2 1/2 cups)
  • 1 tablespoon balsamic vinegar


  1. Preheat oven to 325 degrees. Season both sides of brisket with HEPP’S Red Clay or Aussie Flake sea salt and pepper. Place a roasting pan across 2
burners on medium to high.  Heat 3 tablespoons oil in pan.  Add brisket; sear until browned, 4 to 5 minutes per side. Transfer to a plate.
  2. Reduce heat to medium. Add onion and minced garlic
to pan; cook, stirring
often, until onion is soft,
about 4 minutes. (Add
more oil to pan if needed.)
Stir in tomato paste, and
cook for 1 minute more.
Stir in wine, and cook,
scraping any browned bits
from bottom of pan.
  3. Add stock and bay leaves,
and bring to a boil. Add
the brisket to the pan, and
cover with foil. Transfer
to oven, and roast until meat
is very tender, about 2
hours. Flip meat over. Add
head of garlic. Cover, and
roast for 30 minutes more.
  4. Add remaining vegetables
to brisket, cover, and roast
until meat and vegetables
are tender, about 1 hour.
Transfer vegetables and
garlic to a platter and meat
to a cutting board, reserving
pan sauce. Tent meat
with foil; let rest.
  5. Let sauce stand in pan for
15 minutes, then skim fat
from top. Place pan across
2 burners over medium-high
heat; cook until sauce
is reduced by slightly more
than half, about 20 minutes.
(You should have about 2
cups.) Stir in vinegar.
  6. Thinly slice brisket against
the grain. Arrange slices
on a platter with the vegetables.
Season with pepper,
and drizzle with some
sauce. Serve immediately
with remaining sauce.
Alternative: HEPP'S Kosher Flake sea salt, HEPP'S Sel Gris sea salt Find these at www.heppssalt.com or pick them up at our local farmers market this weekend

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