Plum Braised Brisket with Rutabaga
This is a classic early fall recipe to slow cook as the nights turn chilly.
Ingredients
1 brisket roast, about 3 lbs
1/4 cup honey
2 cups red wine
2 cups water or stock
1 quart plums, stones removed and cut into large pieces
1 red onion, cut into wide petals
2 lbs potatoes, cut into large pieces
2 lbs rutabaga, peeled and cut into large pieces
2 sprigs rosemary
Method
- Heat oven to 300 F
- In a large Dutch oven, heat a glug of neutral oil over medium high heat
- Season the brisket all over with salt and pepper
- Sear the brisket on all sides until deeply caramelized
- Remove from the pan and discard any remaining fat, leaving the browned bits in the pan
- Add the honey and let brown lightly
- Add the red wine and stock, bring to a boil, reduce to a simmer, and allow to reduce by half
- Add the onions, rosemary, plums, potatoes and rutabaga then top with the brisket roast
- Cover tightly and slow cook in the oven until the meat is fork tender, about 2 hours
- To serve, lift the brisket out of the pan and slice into wide pieces
- Divvy the potato rutabaga mixture evenly and top with the brisket pieces
- Serve with a green or arugula salad on the side
