Ingredients

Here are the following ingredients:

Brisket

• 5 lb (2.2 kg) Beef Brisket Pot Roast, thick Double/Point End/Deckle section (not Flat End/First Cut)
• Kosher salt and fresh ground pepper
• 3 tbsp (45 mL) sunflower oil, divided
• 2 Spanish onions, quartered
• 6 carrots, cut into thirds
• 5 stalks celery, whole
• 1 whole head garlic, broken in half (skin on)
• ¼ cup (60 mL) golden raisins
• 6 tbsp (90 mL) red wine vinegar
• ¼ cup (60 mL) packed brown sugar
• 2⅔ cups (650 mL) no-salt-added beef broth or stock
• ¾ cup (175 mL) dry red wine
• ½ cup (125 mL) ketchup
• 5 sprigs fresh thyme
• 3 bay leaves
• 1 tsp (5 mL) EACH whole cloves, whole allspice and dill seed
• 2 lb (1 kg) mini or Parisienne potatoes

Herbed Glaze

• 2 tbsp (30 mL) EACH chopped fresh parsley and dill
• 2 tbsp (30 mL) sliced fresh chives
• 1 clove garlic, minced
• Grated zest of 1 lemon
• ¼ cup (60 mL) extra virgin olive oil
• Kosher salt

Shopping List

Here are the following shopping items to buy:

• 2 Spanish onions
• 6 carrots
• Celery
• Garlic
• Fresh thyme
• 6 Parisienne potato
• Fresh parsley
• Fresh dill
• Fresh chives
• 1 lemon
• 5 lb (2.2 kg) Beef Brisket Pot Roast, thick Double/Point End/Deckle section (not Flat End/First Cut)
• Sunflower oil
• Extra virgin olive oil
• Red wine vinegar
• 2⅔ cups (650 mL) no-salt-added beef broth or stock
• Ketchup
• Bay leaves
• Whole cloves
• Whole allspice
• Dill seed
• Kosher salt
• Pepper
• Brown sugar
• Golden raisins
• ¾ cup (175 mL) dry red wine

Directions

Follow these cooking methods/directions:

1. Brisket: Pat beef dry and season all over with about ½ tsp (2 mL) each salt and pepper. Heat 2 tbsp (30 mL) oil over high heat in a large deep skillet or sauté pan; brown beef, turning, until browned all over. Transfer to a large stock pot or Dutch oven or minimum 5-qt (5 L) slow cooker. Set aside.
2. Add remaining oil to skillet over medium heat. Cook onions, celery, carrots, and garlic, stirring often, for 20 to 30 minutes or until lightly caramelized; transfer to the pot with the brisket. Add raisins to the skillet. Pour in the red wine vinegar and bring to a boil while stirring and scraping up brown bits from bottom of pan. While maintaining a boil, stir in brown sugar, beef broth, red wine, ketchup, thyme, bay leaves, cloves, allspice and dill seed. Pour over the brisket and vegetables.
3. Cover and cook in preheated 300°F oven or in slow cooker on HIGH or for 4 to 6 hours, or in slow cooker on LOW for 6 to 8 hours, or until beef is fork-tender.
4. Meanwhile, place potatoes in a saucepan and add cold water to cover and season with a pinch of salt; bring to a boil over high heat. Reduce heat and boil gently for about 15 minutes, until potatoes are tender. Drain and return to pan. Cover to keep warm and set aside.
5. Transfer cooked beef to a cutting board and cover with foil; set aside.
6. Strain the braising liquid, reserving both the liquid and carrots; discard remaining solids. Pour 1 cup (250 mL) of the liquid into a saucepan for the glaze. Transfer beef and carrots back into the pot or slow cooker; pour remaining strained liquid over the beef. Cover to keep warm and set aside.
7. Herbed Glaze: Bring the 1 cup (250 mL) reserved braising liquid to a boil over high heat. Boil until reduced by half to create a nice shiny glaze. Remove from heat and stir in parsley, dill, chives, garlic, lemon zest and olive oil. Season with salt to taste.
8. To serve, carve roast across the grain into slices. Arrange 2 slices on each serving plate along with a portion of the carrots and potatoes. Drizzle meat and vegetables with Herbed Glaze.