Tangy Brisket with Fennel

Ingredients

• 1.8–2.3 kg (4–5 lb)flat-cut brisket, in one piece
• al gustokosher salt
• al gustofreshly ground black pepper
• 60 ml (4 tablespoons), dividedvegetable oil
• 1 mediumonion, peeled, trimmed and cut through from tip to root into 2.5 cm (1-inch) wedges
• 1 largefennel bulb, washed, stalks trimmed and cut through the root end into 2.5 cm (1-inch) wedges
• 3celery stalks, cut into 5 cm (2-inch) pieces
• 3 largecarrots, peeled and cut into 5 cm (2-inch) pieces
• 1 headgarlic, halved crosswise, skin on
• ½ bunchthyme
• 180 ml (¾ cup)distilled white vinegar
• 60 ml (¼ cup)low-sodium soy sauce or Worcestershire sauce
• 950 ml (4 cups)water

Instructions

1. 1

   Season the brisket

   The day before cooking, season the brisket all over with kosher salt and freshly ground black pepper in a baking dish. Refrigerate it uncovered.

2. 2

   Heat the oven

   When ready to cook, preheat the oven to 150°C (300°F).

3. 3

   Brown the brisket

   Heat 30 ml (2 tablespoons) of oil in a Dutch oven or large, heavy-based oven-safe pot over medium heat. Place the brisket fatty side down and brown it well. It may fit snugly, but it will shrink as it cooks.

4. 4

   Brown the second side

   Cook for 10–12 minutes, or until the first side is very brown. Turn it carefully and brown the other side, then transfer the brisket to a plate.

5. 5

   Soften the onion

   Pour off any fat from the pot. Add the remaining 30 ml (2 tablespoons) of oil and set the heat to medium. Add the onion, season with salt and pepper, and cook until softened and beginning to brown.

6. 6

   Add the vegetables

   Add the fennel, carrots, celery, garlic and thyme, and toss to coat. Pour in the vinegar, soy sauce and 950 ml (4 cups) of water. Return the brisket to the pot with its fatty side facing up. The meat should be submerged; if everything cannot fit below the liquid, let the vegetables sit above it.

7. 7

   Braise until tender

   Bring the liquid to a simmer, cover the pot and place it in the oven. Cook without lifting the lid for 3 hours, then check the brisket. It should be very tender; if it is not, cook for another 20 minutes and check again.

8. 8

   Brown the top

   Remove the lid and raise the oven temperature to 220°C (425°F). Roast for about 50–60 minutes, until three-quarters of the liquid has evaporated and the brisket top is crisp and deeply browned.

9. 9

   Slice and serve

   Let the brisket cool slightly, then transfer it to a chopping board. Slice it with a serrated knife or shred it with two forks. Skim any fat from the gravy, arrange the meat on a platter and spoon the vegetables and braising liquid around it.

What is tangy brisket with fennel?

Brisket is a cut from the breast of the cow that benefits from long, slow cooking until tender. This American-style pot braise pairs it with the familiar combination of onion, carrots and celery, while vinegar and soy sauce give the cooking liquid its savoury tang.

Fennel brings a gentle aniseed flavour that softens as it cooks. Finishing the meat uncovered at a higher temperature reduces the liquid and gives the top a browned, crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 48g protein, 12g carbs, 39g fat.

The brisket supplies most of the protein and fat, while the carrots, onion and other vegetables contribute some carbohydrate; the oil also adds fat. Serve it with extra vegetables or a modest portion of potatoes or bread to round out the plate.

Choose a flat-cut brisket

Flat cut: This relatively even piece is convenient to brown and slice across the grain. Leave its fatty side intact for the braise, then trim excess fat from the finished cooking liquid if needed.

Season ahead: Salt and pepper the brisket the day before, then chill it uncovered as directed. This gives the seasoning time to sit on the surface and leaves the outside ready for browning.

Build flavour in the pot

Deep browning: Brown the brisket on both sides before braising; the browned surface adds savoury flavour to the pot. If it is a snug fit, let it be—the meat will shrink as it cooks.

Vegetable base: Cook the onion until softened and starting to brown, then add the fennel, carrots, celery, garlic and thyme. The vinegar and soy sauce join the water to make the brisking liquid tangy and savoury.

Keep the braise gentle

Liquid level: After returning the brisket fatty side up, aim to submerge the meat. If the pot is too full, it is fine for some vegetables to remain above the liquid.

Covered cooking: Bring the liquid to a simmer before covering the pot and transferring it to the oven. Keep the lid on for the first 3 hours, then check tenderness; give it another 20 minutes if it still needs time.

Finish for a browned top

Uncovered roast: Once tender, remove the lid and raise the oven to 220°C (425°F). The 50–60-minute finish reduces the liquid and browns the top; keep an eye on it towards the end.

Check the surface: The brisket is ready for serving when its top is crisp and deeply browned and about three-quarters of the liquid has evaporated. Rest it briefly before slicing or shredding.

Slice and serve

Across the grain: For slices that are easier to eat, use a serrated knife and cut across the visible direction of the meat fibres. For a more casual presentation, pull the tender brisket apart with two forks.

On the platter: Skim excess fat from the gravy, then serve the meat with the cooked vegetables and some of the braising liquid. Bread or potatoes make useful accompaniments for the savoury juices.

Recipe notes & tips

• Season the brisket the day before and leave it uncovered in the fridge, as directed.
• Use a heavy oven-safe pot with a close-fitting lid for the covered braise.
• Turn the brisket carefully after browning so it stays in one piece.
• Keep the lid closed during the first 3 hours of oven cooking.
• Skim fat from the surface of the gravy before spooning it over the meat.
• Cut slices across the grain for a more tender bite.

Variations

• Use Worcestershire sauce: Replace the soy sauce with the same amount for a different savoury tang.
• Serve as sliders: Use leftover brisket in small rolls with a little of the cooking liquid.
• Shred the meat: Pull the cooked brisket apart with two forks instead of slicing it.
• Add the vegetables: Serve the cooked fennel, carrots, celery and onion alongside the meat.
• Choose a different side: Pair the brisket with potatoes or bread to catch the braising juices.

Common mistakes to avoid

• Skipping the browning: The brisket misses a layer of savoury flavour; brown both sides well before braising.
• Cooking at a rolling boil: The braise can cook too aggressively; bring it only to a simmer before covering.
• Lifting the lid early: Heat and steam escape; leave the pot covered for the first 3 hours.
• Expecting tenderness too soon: If the brisket is not very tender after 3 hours, return it to the oven for another 20 minutes and check again.
• Leaving too much fat in the gravy: Skim the surface before serving.
• Slicing with the grain: The meat can seem tougher; cut across the fibres or shred it with forks.

How to store

Refrigerate leftover brisket and vegetables in an airtight container with some braising liquid for up to 3 days. Reheat gently in a covered pan or microwave until hot throughout; the leftover meat also works well in sliders.

Frequently asked questions