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Thyme Braised Brisket

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Thyme braised brisket with mustard green pesto and sweet potato pico de gallo

Brisket 1# piece tenderized
Thyme (fresh) 3T picked and chopped
Salt and pepper to taste
Olive oil 3T
Marinade 1C (to be left up to one preparing the dish)
Beef stock 3C-4C
Sweet potato 1/2 cup peeled, blanched, diced
Red onion 2T diced
Red bell pepper 2T diced
Rosemary 1tsp chopped fine
Green onion 1T diced
Garlic 1 clove minced
Jalapeno 1ea diced
Olive oil 2T
Lemon juice (fresh) 1T
Brown sugar 1tsp
Salt and pepper to taste
Mustard greens cleaned, shredded and sauteed  2C
Garlic clove 2ea
Onion yellow small 1/8 ea
Parmesan shredded 1/4C
Pecans roasted 3T
Dijon 1T
Salt and pepper to taste
Red wine vinegar 1T
Olive oil as needed

For brisket coat meat with 1T oil, and s&p. Pan sear meat in olive oil until browned on all sides. Add stock until 3/4 the way up on meat. Add thyme, cover in Dutch oven, reduce heat and cook until tender. Check meat periodically to add more stock or water if necessary. For sweet potato pico combine all ingredients, season to taste and refrigerate until needed. Take sauteed mustard greens along with all other ingredients and place them in a food processor. Start to blend ingredients by adding olive oil. Add as much oil as necessary to form a loose paste. Taste and adjust seasoning. Place a little pesto on plate, top with/ sliced brisket and top with pico.


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