One of the classic dishes in Mediterranean cuisine is brisket, and it has been cooked in many different ways across the region. Whether it’s slow-cooked for hours in a wood-fired oven or grilled over hot charcoal, the meat always remains juicy and full of flavor. To make the dish even tastier, the Mediterranean-style brisket with gremolata has become a go-to option for meat lovers. The dish is made with a generous infusion of herbs, spices, and a tangy gremolata sauce, adding a bright and tangy flavor to the succulent meat. If you’re looking for a taste of the Mediterranean cuisine, this delicious and easy-to-make brisket recipe is sure to impress your taste buds.
Time
- Preparation: 20 min
- Cooking: 2 h 30 min
- Ready in: 2 h 50 min
Ingredients
- 1.5 kg Beef brisket (fat trimmed)
- 2 tbsp Olive oil
- 4 cloves Garlic (crushed)
- 1 Red onion (thinly sliced)
- 2 Carrots (peeled, cut into 1cm dice)
- 2 stalks Celery (cut into 1cm dice)
- 1 Red capsicum (cut into 1cm dice)
- 400 g can Tomatoes (diced)
- ½ cup (125ml) Beef stock
- 2 tbsp Oregano leaves (finely chopped)
- 1 tbsp Rosemary leaves (finely chopped)
- 1 tbsp Red wine vinegar
- ⅓ cup (60g) Pitted kalamata olives (sliced)
- 1 cup Parsley leaves (finely chopped)
- 1 Lemon (zested and juiced)
- Creamy polenta, steamed green beans (to serve)
Instructions
- Preheat oven to 170°C (150° fan-forced).
- Heat half the oil in a large casserole dish over medium-high heat. Season brisket and sear for 2 to 3 minutes each side or until browned. Set aside on a plate.
- Heat remaining oil over medium heat and cook half the garlic, onion, carrot, celery, capsicum for 4 to 5 minutes or until softened. Add tomatoes, stock, oregano, rosemary and vinegar. Return beef to dish, bring to the boil, cover and transfer to the oven. Season and cook for 2 to 2 1/4 hours, or until tender, basting brisket occasionally with sauce. Rest beef loosely covered with foil for 10 minutes before slicing. Stir olives through sauce, reducing on stovetop if desired.
- Meanwhile, place remaining garlic, parsley, lemon zest and juice in a small bowl. Season and stir to combine.
- Thinly slice brisket. Serve with sauce, polenta, gremolata and green beans.
Notes
- This recipe also is perfect for a rolled beef brisket.
- Swap polenta for creamy mash or sweet potato mash.
- Add some fresh chilli to the sauce for a spicier dish.
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