Braised Beef Brisket with Beluga Lentils, Horseradish Cream, and Salsa Verde

Name: Braised Beef Brisket with Beluga Lentils, Horseradish Cream, and Salsa Verde
Ingredients: 6 pounds whole beef brisket, with 1/2-inch top layer of fat; 3 tablespoons thyme leaves; 2 fresh bay leaves, thinly sliced, or 2 dry, crumbled; 10 cloves garlic, smashed; 3 chiles de árbol, crumbled with your hands; 1 tablespoon plus 2 teaspoons cracked black pepper; 3 tablespoons extra-virgin olive oil; 2 medium onions; 3 medium carrots, peeled; 1 stalk celery; 1/4 cup balsamic vinegar; 3 cups dark beer, such as Guinness or Samuel Smith; 4 cups beef stock, or more if needed; Beluga lentils (recipe follows); Salsa verde (see page 132); Sauteéd rapini with garlic and chile (recipe follows); 1 recipe horseradish cream (see page 303); Kosher salt; 1 1/2 cups beluga lentils (see Sources); 1/2 cup extra-virgin olive oil; 1/2 cup diced white onion; 1 teaspoon thyme leaves; 1 chile de árbol; 1/4 cup red wine; 3 sprigs basil; Kosher salt and freshly ground black pepper; 1 1/2 pounds rapini, ends trimmed; 1/2 cup extra-virgin olive oil; 3 cloves garlic, thinly sliced; 2 shallots, thinly sliced

January 24, 2012

When I was chef de cuisine at Campanile, I had to make brisket every Friday for the weekend brunch menu. Pounds and pounds of it passed through the hot ovens and sat resting on the counter before it was put away in the refrigerator. Sometimes I’d hear someone whisper, “Hide the brisket, she’s coming.” Nancy Silverton, the owner, would suddenly appear from around the corner, fingers poised to pilfer the fatty top layer from the roast. It was so rich and addictive, we couldn’t blame her. When you buy your brisket, don’t let your butcher cut away that top fatty layer; it adds essential flavor and keeps the brisket from drying out. Look for a brisket sold “point-on”—that triangular end is the most tender and flavorful part of the meat. You don’t have to serve both sauces with the brisket, but I think it’s super delicious that way. One bite gets an herby, acidic note of salsa verde and the next one rewards you with a fiesty horseradish cream. When I made this dish at home, my husband, brother-in-law, and best friend managed to polish off the entire 6-pound brisket by themselves while watching a single basketball game. I was shocked. It’s always better to make more brisket rather than less. And even if your friends don’t have as big appetites as mine do, you’ll be happy to have the leftovers for sandwiches or hash the next day.

Recipe notes