The Chew: Brisket With Red Grape Salsa Recipe

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The Chew: Brisket With Red Grape Salsa

With Christmas and Hanukkah just a few days away, the hosts of The Chew celebrated the only way they knew how: with delicious food! Mario Batali kicked it off with a unique twist on a popular recipe. His Brisket with Red Grape Salsa is certainly unique, but tasty enough to make your mouth water before you even dig in. Mario explained that it’s so important to season your brisket vigorously and also leave it alone while it sears in the pan, to ensure it takes on the flavor and texture you’re looking for. You also don’t want to overwork the salsa, because it practically melds flavors itself!

To get the full recipe, click next page.

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The Chew: Brisket With Red Grape Salsa Recipe Ingredients

The Chew: Brisket With Red Grape Salsa Recipe

Mario Batali’s Brisket with Red Grape Salsa is a unique twist on a popular holiday recipe, made just in time for Christmas and Hanukkah. (23126594@N00 / Flickr)

  • 4 lbs beef brisket
  • 1 carrot – peeled, cut into 1/2-inch rounds
  • 2 C Mario’s Basic Tomato Sauce
  • 6 tbsp olive oil
  • 2 Spanish onions – peeled, cut into 1/2-inch dice
  • 2 C beef broth
  • Kosher salt and freshly ground black pepper

For the Red Grape Salsa:

  • 2 C red seedless grapes – halved
  • 1/2 lemon – zested
  • 2 tbsp dill – chopped
  • 2 tsp honey

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The Chew: Brisket With Red Grape Salsa Recipe Directions

  1. In a large Dutch oven, heat the olive oil over high heat until smoking
  2. Season with a good amount of salt and pepper
  3. Put the brisket into the Dutch oven to sear for 4-5 minutes per side
  4. Remove the brisket to a platter
  5. Add the carrot and onion and cook for about 8 minutes, until the veggies brown slightly and soften
  6. Add the beef broth and the tomato sauce and deglaze
  7. Bring the mixture to a boil and add the brisket back into the Dutch oven
  8. Reduce to a simmer and cook for 2 1/2 to 3 hours, until the meat is tender
  9. Transfer the brisket to a platter
  10. Bring the cooking liquid to a boil and reduce to 2 1/2 C
  11. Season with salt and pepper

For the Red Grape Salsa:

  1. In a large bowl, add the grapes, lemon zest, dill, and honey
  2. Toss to combine

To Serve:

  1. Pour the reduced cooking liquid over the brisket
  2. Top with the red grape salsa

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