Shared by Jake Cohen
Shared by Jake Cohen
Ghormeh Sabzi Brisket
Yield: 6 to 8 servings
Ghormeh Sabzi Brisket
Yield: 6 to 8 servingsFamily Journey
Basra, IraqTehranRamat Gan, Israel
IstanbulBasel, SwitzerlandGainesville, Florida and New York City
BerlinLondonForest Hills, Queens
This recipe was shared by Jake Cohen. Read more about his family in "Building His Own Tradition, Jake Cohen Blends His Ashkenazi Flavors With His Husband’s Mizrahi Family Recipes" and try his recipes for Hadji Bada (Iraqi Almond Cookies), and Chocolate Chip Walnut Meringues.
Ingredients
- 2 tablespoons vegetable oil
- 1 5-to-5½-pound beef brisket, untrimmed
- Kosher salt and freshly ground pepper, to taste
- 2 medium yellow onions, finely chopped
- 1 tablespoon dried fenugreek (leaves)
- 1 tablespoon dried turmeric
- 2 bunches parsley, minced (4 cups leaves and tender stems)
- 2 bunches cilantro, minced (4 cups leaves and tender stems)
- 2 bunches scallions, minced (12 each)
- 6 cups chicken stock
- 6 dried Omani limes
- 2 cups red kidney beans, soaked overnight and drained
Preparation
Step 1
Preheat the oven to 350° F. In a large Dutch oven or roasting pan, heat the oil over medium-high heat. Dry the brisket with paper towels, then season with salt and pepper. Sear the brisket, turning as needed, until golden brown, 16 to 18 minutes. Transfer the brisket to a platter.
Step 2
To the pot, add the onions and cook until softened and slightly golden, 3 to 4 minutes. Stir in the dried fenugreek and turmeric, and cook until fragrant, 1 minute.
Step 3
Add the parsley, cilantro and scallions to the pot and cook, stirring to scrape up any fond on the bottom of the pot, until the herbs are dark green in color, 4 to 5 minutes.
Step 4
Add the chicken stock and dried limes, then nestle the brisket into the pot and bring to simmer. Cover with a lid (use tinfoil to cover if you’re using a roasting pan) and place in the oven for 1 hour.
Step 5
After 1 hour, stir in the soaked kidney beans and, using a paring knife, pierce a hole in each lime to release its flavor into the stew. Continue to cook, covered, until both the brisket and beans are tender, 2 hours more. Adjust seasoning with salt and pepper, then let cool completely and refrigerate overnight.
Step 6
The next day, skim and discard the solidified fat cap, then transfer the chilled brisket to a cutting board. Cut against the grain into ¼-inch slices, then return to the pot. Return the stovetop and reheat over medium-low heat until hot. Check for seasoning, then serve.
