Braised Fennel and Honey Beef Brisket recipe from The Daily Chew

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Before Rosh Hashanah, Leader Julia Kesler Imerman has a delicious brisket recipe you won’t want to miss.

Imerman started the restaurant business Stop Think Chew in 2017 and opened his Daily Chew restaurant late last year. Although she never went to culinary school, after college Imerman worked for Ted Turner’s Captain Planet Foundation and later moved into gigging, catering and meal prep. .

Daily chew is offering a special Rosh Hashanah take-out and delivery menu before the Jewish holiday, September 25-27. Menu highlights include latkes, matzah ball soup, tzimmis and more. But if you’re looking to get a head start, take a look at Imerman’s Braised Fennel and Honey Brisket recipe below.

Braised fennel and beef brisket with honey

Ingredients:

10 lb beef brisket

Kosher salt

Freshly ground black pepper

8 tablespoons vegetable oil, divided

3 onions, cut into large wedges

3 fennel bulbs, cut into large chunks

3 celery stalks, coarsely chopped

3 heads or 10-12 crushed garlic cloves

1 bunch of oregano

1.5 cups apple cider vinegar + 2 tablespoons honey

1 cup Worcestershire sauce

6 cups mixed herbs (parsley, mint and/or cilantro)

1 lemon

Crushed red pepper flakes

Flaky sea salt to finish

Directions:

Preheat the oven to 300°. Season the brisket on all sides with kosher salt (about 1 tsp Diamond Crystal or ½ tsp Morton’s per pound) and pepper and place on a rimmed baking sheet.

Refrigerate uncovered 2 to 10 hours.

Heat 2 tablespoons of oil in a large heavy saucepan over medium heat. Cook the brisket, fat side down, until nicely browned (it may be tight at first, but the meat will shrink as it cooks), 10 to 12 minutes. Flip and cook until the other side is golden brown, 8 to 10 minutes.

Pour the remaining 2 tablespoons of oil into the pan; set over medium-high heat. Add the onion and season with kosher salt and pepper. Cook, stirring occasionally, until softened and beginning to brown, about 3 minutes.

Add fennel, celery, garlic and oregano and toss to coat; season with kosher salt and pepper. Add vinegar, soy sauce or tamari (gluten free) and 4 cups of water.

Place brisket in pot, fat side up; it must be immersed in the liquid. Bring the pan to a boil, then cover and slide into the oven. Braise for 3 hours in the oven.

Check the chest; it must be very tender, a knife or fork must be able to pierce the meat. If not, braise another 20 minutes or so and check again. Uncover the brisket and increase the oven temperature to 400°. Roast until the top of the breast is crispy and deeply browned (it should be extremely tender), 50 to 60 minutes.

Let cool then transfer to a cutting board. Slice with a serrated knife or grate with your hands. Skim the fat from the surface of the braising liquid, reserve for later use if you want to make delicious beef fat potatoes!