Chef from The Hundred-Foot Journey Movie Shares his Braised Beef Brisket Recipe

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  • 1 (3 1/4-pound) brisket (preferably the thinner cut), trimmed but leaving a thin layer of fat

  • ½ cup canola oil

  • 2 carrots peeled and diced

  • 1 large white onions peeled and diced

  • 1 heads garlic roughly chopped

  • 2 leeks

  • 5 ribs of celery

  • 4 cups diced tomatoes

  • 2 sprigs Rosemary

  • 8 sprigs Thyme

  • 1 ½ cup cognac

  • 11/2 bottle red wine Chicken stock



    1. Season the brisket with salt and let stand for 20 minutes. Heat a large dutch oven over medium heat add the oil Sear brisket on all sides.

    2. In same pot, caramelize the mirepoix starting with the onions and garlic. The when halfway browned add the carrots. Then the celery and leeks last.

    3. Deglaze with red wine and cognac and add tomatoes and salt

    4. Add briskets back to pot with the herbs.

    5. Cover with chicken stock/ water bring up to a boil over moderate heat. Reduce heat and simmer till fork tender.

    6. Remove the briskets and put into deep pans.

    7. Strain the liquid and mirepoix through a china cap, but do not press too hard.

    8. Reduce liquid by 1/3, season and pour back over briskets. Cool overnight.


What tips would you add when making brisket?

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