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1
Place the brisket in a large shallow dish, and rub the thyme, bay leaves, garlic, chiles, and cracked black pepper onto both sides of it, coating the meat well.
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2
Cover, and refrigerate overnight.
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3
Take the brisket out of the refrigerator 1 hour before cooking to bring it to room temperature.
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4
After 30 minutes, season the meat with 2 tablespoons salt.
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5
Preheat the oven to 325F.
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6
Heat a large heavy-bottomed saute pan over high heat for 2 minutes.
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7
Add 3 tablespoons olive oil and wait 1 minute.
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8
Place the brisket in the pan (reserving the garlic and chile).
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9
Sear the meat on both sides, about 8 minutes per side, until its deep golden brown.
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10
You will need to sear a portion of the meat at a time, because the entire brisket probably wont fit in your pan.
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11
To do this, leave one end of the brisket hanging off the edge of the pan, and then move that end into the pan when the other part is well seared.
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12
Once both sides are well browned, transfer the brisket to a roasting pan or Dutch oven thats big enough to accommodate the entire piece of meat.
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13
Cut the onions in half through the root end and peel them.
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14
Cut them into 1-inch-thick wedges, leaving the root end intact.
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15
Cut the carrots and celery into thirds.
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16
Return the original brisket pan to the stove over medium-high heat.
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17
Add the vegetables to the pan, and cook 8 to 10 minutes, until theyre caramelized.
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18
Stir often with a wooden spoon, scraping up all the crusty bits.
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19
Add the reserved garlic and chiles and cook a few more minutes.
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20
Turn off the heat (so that the liquids wont evaporate immediately), and add the balsamic vinegar, then the beer.
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21
Turn the heat back up to medium-high and reduce the beer by a quarter.
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22
Add the beef stock and bring the stock to a boil over high heat.
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23
Use a slotted spoon to scoop out most of the vegetables and place them under and around the brisket.
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24
Pour the hot stock over the meat.
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25
It should come just to the top of the brisket.
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26
Add more stock if necessary.
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27
Cover the pan tightly with aluminum foil and a tight-fitting lid if you have one.
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28
Braise in the oven 5 to 6 hours.
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29
To check for doneness, carefully remove the lid and foil, watching out for the hot steam.
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30
Test the meat by inserting a fork into it; if the fork slides in easily, then the brisket is done.
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31
Let the brisket cool in its juices for 30 minutes.
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32
Carefully transfer it to a baking sheet, and chill completely.
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33
Strain the braising juices into a saucepan, pressing down on the vegetables with a ladle to extract all the liquid.
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34
Skim the fat from the braising juices and chill.
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35
(Or, slice the warm brisket if you want to serve right away.)
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36
When you are ready to serve, preheat the oven to 400F.
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37
Cut the cold brisket against the grain into 1/4-inch-thick slices.
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38
Lay the slices in two large roasting pans (or equivalent).
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39
Heat the braising juices and pour some over the meat, just to cover.
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40
Cook about 20 minutes until the meat is hot and caramelized and crispy on top.
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41
Spoon the hot beluga lentils onto a large warm platter, and arrange the brisket on top.
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42
Spoon some of the braising juices over the meat, and drizzle some of the salsa verde on top.
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43
Serve the remaining salsa verde, the sauteed rapini, horseradish cream, and any extra braising juices on the side.
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44
Rinse the lentils, and pick through them to remove any small stones.
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45
Heat a medium saucepan over medium heat for 2 minutes.
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46
Swirl in 2 tablespoons olive oil and wait a minute.
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47
Add the onion, thyme, chile, 1 teaspoon salt, and a pinch of pepper.
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48
Cook the onion, stirring often, until soft and translucent, about 5 minutes.
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49
Add the lentils and 1 teaspoon salt.
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50
Cook about 2 minutes, stirring to coat the lentils in the oil and vegetables.
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51
Reduce the heat to low, and add the wine.
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52
Quickly add 6 cups water, and bring to a boil over high heat.
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53
Turn down the heat, and simmer 25 to 30 minutes, until the lentils are tender.
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54
Strain the lentils over a bowl.
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55
Toss them with the remaining 6 tablespoons olive oil, the basil sprigs, 1/2 teaspoon salt, and 1/3 cup of the cooking liquid.
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56
(Add more of the liquid if the lentils seem dry.)
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57
Taste for seasoning.
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58
Bring a large pot of heavily salted water to a boil.
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59
Blanch the rapini a couple of minutes in the rapidly boiling water, until just tender and al dente.
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60
Drain, and cool on a platter or baking sheet.
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61
Heat a large saute pan over high heat for 2 minutes.
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62
Pour in 1/4 cup olive oil and add the garlic, shallots, thyme, and chile.
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63
Cook a few minutes, until the shallots are translucent.
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64
Add the rapini and 1 teaspoon salt.
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65
Stir well, coating the rapini with the other ingredients and bathing it in the oil.
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66
Drizzle the remaining 1/4 cup oil over the rapini, and saute 2 minutes, tossing often.
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67
Sprinkle another teaspoon salt and a pinch of black pepper over the rapini, toss, and taste for seasoning.
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68
I find that the easiest (and most delicious) way to prepare brisket is to braise it a day or two ahead.
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69
Then slice it when its cold and reheat it in its juices.
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70
The increased surface area of exposed meat means more chance for crispy caramelization!
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71
If you want to skip this step, you can slice the warm brisket after it has rested for about 15 minutes.
