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Citrusy Braised Brisket with Butter Lettuce Salad

ButcherBox Kitchen Team

ButcherBox Kitchen Team

December 22, 2023
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2 hrs 45 min

Total

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6

Servings

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Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 1 ButcherBox Brisket (about 2 3/4 pounds)

    defrosted, pat dry

  • salt

  • 1 tbsp canola or other high heat oil 

  • 2 1/2 cups chicken broth

  • 1 cup dry white wine

  • 1/2 cup plus 3 tbsp lemon juice

  • 2 tsp finely grated orange zest

  • 1/2 cup orange juice

  • 2 tsp finely grated lime zest

  • 1/4 cup lime juice

  • 1 tbsp olive oil

  • 5 cloves garlic

    grated

  • 3 dried bay leaves

  • 1 small head fennel

  • 1 large shallot

    sliced into thin rings

  • 2 heads butter lettuce

    leaves rinsed, dried and torn in half

Step By Step

Instructions

1
Season the brisket lightly all over with salt and set on a plate near the stove. Heat the canola oil in a Dutch oven over medium-high heat. Once hot, place the brisket into the pot fat cap side down and sear until golden brown, about 4 minutes. Sear the remaining sides until golden, about 3 minutes per side. Transfer the seared brisket back to the plate. Turn off the heat and drain the fat into a bowl.
2
Add the chicken broth, wine, ½ cup lemon juice, orange juice, lime juice, garlic, bay leaves and black pepper into the Dutch oven; stir to bring up any browned bits. 
3
Place the seared brisket back into the Dutch oven, turn the heat up to a simmer, cover and cook, turning the brisket occasionally, until very tender, but not falling apart, about 2 hours. (Check occasionally to make sure the liquid is simmering, not boiling.) Transfer the brisket to a cutting board; let rest for 15 minutes. Save about ½ cup of the braising liquid in a small bowl. 
4
Thinly shave the fennel on a mandoline or with a sharp chef's knife. Add fennel to a large mixing bowl along with the shallot, orange zest, lime zest, the remaining 3 tablespoons lemon juice and a big pinch of salt. Toss well, then add the olive oil and butter lettuce and toss again. 
5
Thinly slice the brisket against the grain and transfer to the plates with the salad.

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Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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