Tangy Brisket With Fennel and Herbs

Name: Brisket With Fennel and Herbs
Yield: 8–10 servings
Ingredients: 1 4–5-lb. piece untrimmed flat-cut beef brisket; Kosher salt; Freshly ground black pepper; 4 Tbsp. vegetable oil, divided; 1 medium onion, cut through root end into 1"-thick wedges; 1 large fennel bulb, cut through root end into 1"-thick wedges; 3 celery stalks, cut into 2" pieces, plus 1 cup leaves; 1 head of garlic, halved crosswise; ½ bunch thyme, oregano, or marjoram; ¾ cup distilled white vinegar; ¼ cup low-sodium soy sauce or Worcestershire sauce; 2 cups mixed tender herbs (such as parsley, mint, and/or cilantro); ½ lemon; Crushed red pepper flakes (optional); Flaky sea salt

By Alison Roman

November 19, 2019

Photo by Alex Lau, food styling by Pearl Jones, prop styling by Sophie Strangio

Alison Roman wants to make a brisket worth looking forward to. This one is seasoned heavily with salt and pepper, seared until deeply browned, strewn with caramelized savory aromatics (no mushy carrots!), and braised until fall-apart tender. When it’s nearly done, crank the oven and brown the top again, restoring the crust lost in the braise and reducing the liquid to a rich spoonable sauce. “And yeah,” she adds, “of course there will be red pepper flakes because every hunk of meat deserves some heat and I like what I like.” Serve this with crisped boiled potatoes, thick slices of toast, or rice noodles.

Recipe notes

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