Primo Blueberry Jalapeno Glazed Brisket Print Email

Great flavor and less that 2 grams of fat per serving – this tasty brisket is braised, glazed, sliced and served with veggies in jus.

1 first-cut Tony’s beef brisket (about 4 pounds)
1.5 tsp fine sea salt (or sea salt and smoked sea salt)
1.5 tsp hot paprika (or sweet, smoked or a combination)
1 tsp white pepper
1 tsp dry thyme, marjoram or a combination
3 TBS Picual olive oil, canola oil or canola and olive blend
3 cups water or stock
2 onions, quartered
3/4 lb carrots, chunks or baby carrots
4 stalks celery, chunks or slices
1 lb baby red potatoes, whole or halves
3-4 TBS Primo Blueberry Jalapeno Preserves

Preheat oven to 325 degrees. Preheat a Dutch oven or heavy roasting pan over medium / medium-high heat on top of the stove. The backside of the brisket should have a thin layer of fat, trim if desired.

Blend sea salt, paprika, pepper and herbs and spread evenly over brisket. Add about 3 TBS oil to Dutch oven and swirl to coat. Add seasoned brisket and sear to brown on both sides. Add water or stock, cover and place in oven for 2.5 - 3 hours.

Remove from oven; add onions, carrots, celery and potatoes under and around roast. Make sure there is at least 1.5 cups of liquid left, add more water or stock as desired. Cover and return to oven until the brisket and veggies are tender, about 60 minutes.

Remove brisket from pan and place on a sheet pan, fat side up. Brush with Blueberry Jalapeno Preserves, or your favorite sweet or savory preserves (onion, fig, red pepper, apricot, blackberry, etc). Broil in the center of your oven until the sauce bubbles and glazes slightly. Stay right there, it will burn if unattended. Rest for five to ten minutes before slicing and serving.

The stock can be saved to make gravy for another dish, or simply served with the veggies and meat. Serves 6-8 – Chef Michaelangelo (mick) Rosacci -- --

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