Brisket with Fennel and Olives

Looking to add a little more Mediterranean to your kitchen? Look no further with this brisket recipe! It takes the best of the Mediterranean and the best and highest quality KOL foods brisket and combines it into one!  

For the preserved lemons:

  • Kosher salt
  • Lemons to preserve, as thin skinned as possible
  • Additional lemons for juice

For the brisket:

  • 3 lb 1st or 2nd cut brisket
  • 2 large fennel bulbs, cored, trimmed and very thinly sliced. Include any nice fronds.
  • 1 very large Vidalia, Walla Walla or other sweet onion, sliced into ¼ inch rings
  • 1 cup mixed green and black olives (Greek, kalamata, etc.)
  • 3 preserved lemons, diced, and a couple tablespoons of their juice
  • ½ cup water or a mixture of water and dry white wine
  • Extra virgin olive oil
  • Chopped Italian parsley

To make the preserved lemons, cut the lemons in quarters from the tip to the stem end without cutting all the way through. 

Pack the quarters with salt, rubbing it in and close them back up. Place tightly together in a crock or wide mouthed glass jar. Cover with fresh lemon juice and seal tightly, leaving it in a cool dry place for 3‐4 weeks. 

Check every few days to be sure the lemon juice still covers the lemons completely, and top it off if you need to. When ready, remove anything objectionable from the top of the lemon juice and refrigerate.

To make the brisket, preheat the oven to 300 degrees.

On the stove top, bring the pan to medium high heat, add 1 tablespoon olive oil, and brown the brisket on both sides.

Remove the meat, and toss the fennel and onions in the pan, adding a little olive oil if necessary. Put the lid on and sweat.

When the vegetables soften, stir in half the olives and one of the diced lemons. Nestle the meat in the mixture and add the ½ cup of liquid. Cover tightly, and bake for three to three and a half hours.

Add the rest of the lemons, their juice and the olives, return to oven 30 minutes or so.

When ready to serve, remove meat and slice across the grain. Serve on a platter surrounded with the vegetables and drizzle the pan juices over all. Garnish with chopped parsley.