Nancy Silverton’s Brisket al Forno
How many of you remember the iconic moment when award-winning chef, baker, and author Nancy Silverton brought the legendary Julia Child to tears with her creme fraiche brioche tart? It’s a special moment that has gone down in television history, and this week on Your Mama’s Kitchen, Nancy joins us to discuss that experience and much more!
For this taping, we joined Nancy Silverton at Osteria Mozza, her beautiful new restaurant located in Washington DC. Nancy takes us back to her childhood kitchen in Southern California where her mama refused to take shortcuts, which meant swearing off "convenience cooking" and microwave meals. Nancy reveals that her cooking journey started after a crush she had in college, and she talks about how she re-learns to love cooking every year in her kitchen in Italy.
Plus, we learn how to make her mama's Brisket al Fomo. Yum!
This is a DELICIOUS episode that you won’t want to miss — and that will definitely make you hungry for some tasty treats!
Your Mama’s Kitchen is produced by the dream team at @highergroundmedia 🎙️Check out this episode of Your Mama’s Kitchen now on YT and wherever you find your podcasts. 🎧
Listen, and as always, let us know whatcha think!
Ingredients5 lb Brisket
5 tsp salt
2 1⁄2 tsp pepper
3 sprigs thyme
1 small bunch parsley
2 tbsp cooking oil
1 carrot, cut into quarters
1 celery stalk, cut into quarters
1 fennel, cut into quarters
1 yellow or Spanish onion, cut into quarters 1 1⁄2 tbsp mustard seed
4 chile de arbol
3 bay leaf
1 large or 2 small garlic heads
1⁄2 tube tomato paste
1 750ml bottle red wine
1 bottles stout beer
1 1⁄2 Qts chicken, veal, or beef stock
Salt & Black Pepper
Horseradish Cream
1 Cup crème fraiche or sour cream
2 tbsp prepared horseradish
1” chunk fresh horseradish, peeled and grated on a fine microplane to equal 1 tbsp 1 tsp kosher salt
1⁄2 tsp black pepper
1⁄2 tsp lemon juice
1⁄4 tsp worchestershire
1⁄4 tsp tabasco
Salsa Verde
My preference for a salsa verde is for it to be chunky. I achieve that with only blending the herbs with half the oil and then stirring in the remaining oil.
2 anchovy filets, chopped
2 garlic cloves
1⁄2 cup fresh oregano, roughly chopped
1 cup mint, roughly chopped
1⁄4 cup parsley, roughly chopped
1⁄2 lemon, juiced
1 tbsp brined capers, drained and minced 1⁄2 cup Extra Virgin Olive Oil
1 tsp salt
STEPS:
Season brisket liberally with about 1teaspoon each of salt and pepper and allow it to sit overnight.
Adjust the oven rack to the middle and preheat the oven to 300°F.
Using kitchen string, tie together the thyme and parsley. Set aside.
In a large dutch oven, heat the oil until it begins to smoke. Sear the brisket well on both sides, about 3-5 minutes per side, until evenly browned. Remove from the pan and set aside.
Turn down the heat and pour out excess oil from the dutch oven, leaving enough to
coat the bottom of the pan. Add onion, fennel, carrot and celery to the pot and sauté until the vegetables start to soften and the onions are translucent.
Add tomato paste and sauté for 2-3minutes, mixing well into the vegetables. Add mustard seed, chile de arbol, bay leaf, and garlic.
Deglaze the pan with red wine and beer, reducing it halfway and scraping any bits off the bottom of the pot. Add stock. Taste and adjust seasoning.
Let simmer for 5 minutes. Return the brisket to the pot - the liquid should cover the brisket about 3⁄4 of the way. Add or discard stock if needed to achieve the desired coverage.
Add the herbs and cover with lid or foil.
Cook for at least 8 hours (or overnight.)
To test for doneness, pull some meat off using tongs. It should break off with no effort. Carefully remove it from the oven, uncover it and let sit until it is cool enough to handle. Remove the brisket from the pan (the meat will be tender and break apart) and set aside. Using a fine mesh sieve, strain the braising liquid into a medium saucepan, discarding the solids. Over medium high heat, bring the braising liquid to a boil and then lower the heat to a simmer, allowing the liquid to reduce by a quarter. The liquid should be slightly sticky.
Slice or tear the brisket into 3-4" chunks and then plate, spooning the jus over the brisket to serve. Serve with horseradish cream and salsa verde on the side.
Horseradish Cream
Add crème fraiche or sour cream into a small mixing bowl.
Using your hands, squeeze the liquid from the prepared horseradish, discarding the liquid. Add the horseradish into the bowl.
Add the remaining ingredients and mix until combined.
Salsa Verde
My preference for a salsa verde is for it to be chunky. I achieve that with only blending the herbs with half the oil and then stirring in the remaining oil.
1. Microplane the garlic cloves into the blender
2. In a blender or mini food processor, combine all ingredients with half of the oil until coarsely mixed. Pulse on and off until coarsely mixed. Turn out the mixture into a medium mixing bowl. Add the remaining oil and stir to combine.
Michele’s Kitchen Notes
A Note from Nancy:
MAKE AHEAD
Horseradish cream and salsa verde can be prepared and refrigerated in an airtight container up to 3 days in advance. Top salsa verde with a thin layer of olive oil if you are worried about herbs oxidizing. Stir before serving.
Brisket can be braised 1 day ahead. Cool in braising liquid to room temperature, cover and refrigerate. When ready to reheat, skim and discard any fat before reheat, covered, in an oven preheated to 350°F/180°C until meat and sauce are warmed, about 40 minutes.
