Osso Buco-Style Brisket Recipe
Osso Buco-Style Brisket
This recipe is inspired by the traditional Italian veal preparation, and the resulting flavors are rich, bright, and absolutely delicious. Just imagine — a tender brisket with a rich, delicious tomato and veggie sauce infused with meat juices and topped with zesty gremolata. Serve it with your favorite latkes or our Creamy Goat Cheese Polenta. If you'd like to use an electric pressure cooker, see the alternate method below.
- 1 1/2 lb. flat-cut beef brisket, cut crosswise into 2 pieces
- Salt and pepper, to taste
- 3 Tbsp Metropolitan Market Extra Virgin Olive Oil
- 1 container Metropolitan Market mirepoix from the Produce Department
- 4 whole cloves garlic
- 1 Tbsp tomato paste
- 1/2 tsp anchovy paste (See Cook’s Tips)
- 1 cup dry white wine
- 1 can (14.5 oz) diced tomatoes, with liquid
- 1 cup chicken stock or low-sodium broth
- 6 sprigs fresh thyme
- 3 bay leaves
- 1/2 cup finely chopped parsley
- Zest of 1 small lemon
- 2 cloves garlic, minced
- Pinch of salt
- 1/4 cup diced daikon or other radish, optional
- Zest of 1/2 orange, optional
- Place brisket, fat side up, on cutting board. With fork, poke holes in meat and through fat all over. Rub salt and pepper over meat. Marinate in refrigerator for 2 hours or up to overnight.
- Preheat oven to 325°F.
- Heat olive oil in a Dutch oven over medium to medium-high heat. (See Cook’s Tips if you don’t have a Dutch oven.) Add mirepoix and garlic. Cook, stirring often, for a minute or two, to lightly brown vegetables. Add tomato paste and anchovy paste and stir for a few seconds, until tomato paste darkens. Add wine and bring to a simmer, stirring to loosen brown bits; cook until reduced by half. Add tomatoes, chicken stock, thyme sprigs, and bay leaves. Bring to a boil then remove from heat. Add brisket, fat side up. Place a piece of parchment paper over meat and cover with lid of Dutch oven.
- Roast in oven for 2 hours or until meat reaches 180°F. Reduce oven temperature to 250°F and continue to cook for 1 hour or until knife slips easily in and out of meat. Add more chicken stock, if needed.
- Remove meat to cutting board. Tent with foil and let rest for 10 minutes before carving. Remove thyme and bay leaves from pan juices. Taste and add salt and pepper, to taste. To thicken juices, see Cook’s Tips.
- Combine ingredients for gremolata in a small bowl. Chill, if made ahead.
- To serve, slice meat across the grain into 1/4-inch slices. Spoon pan juices over meat. Sprinkle with gremolata.
- Cook’s Tips:
- Tomato paste and anchovy paste are used as umami-rich flavor enhancers. You will not taste anchovy — you will taste a rounder, fuller-tasting sauce that the anchovy paste creates.
- If you don’t have a Dutch oven, use a large deep skillet to sauté ingredients as directed in step 3. Transfer meat and cooking liquid with sautéed vegetables to a large casserole dish or roasting pan. Cover with parchment and a tight-fitting lid or seal tightly with foil. Proceed with recipe as directed in steps 4-7.
- To thicken pan juices: Skim fat from top of juices, if desired. For each cup of pan juice, mix 2 tablespoons white wine (or water) with 2 tsp cornstarch. Stir into pan juices. Pour into a small saucepan and bring to a simmer, stirring until thickened. Remove from heat and serve warm.
- Electric Pressure Cooker Method (multicooker, such as InstantPot®):
- This method requires less liquid since it is not subject to much evaporation. Prepare meat as directed in step 1. Heat oil in cooker on highest sauté function. Add mirepoix and garlic. Cook and stir for a minute or two, to lightly brown vegetables. Stir in tomato paste and anchovy paste and cook for a minute or two, until tomato paste darkens. Add 1/2 cup wine to pan and bring to a simmer, stirring to loosen browned bits. Add 1/2 cup broth along with tomatoes, thyme, and bay leaves. Add meat to cooker. Lock lid and close pressure release valve. Cook on high pressure cook function for 1 1/2 hours. Turn off cooker. Let pressure release naturally. While pressure releases, make gremolata (step 6 above). Carefully remove lid from pressure cooker. Remove brisket to cutting board and tent with foil to keep warm. Remove thyme and bay leaves from pan juices. If you wish to reduce the juices, simmer on sauté function until reduced. Add more salt and pepper to taste; to thicken the juices, see Cook’s Tips. To serve, follow step 7 above.