This dish incorporates two very different aspects of my friend Molly's two grandmothers’ cooking that complement each other so nicely.
From my friend Molly Rundberg: "When I think of my Swedish grandmother’s cooking, I remember the wonderful spices and the glögg—it screams wintertime. I also have such fond memories of my Jewish grandmother’s brisket—it always warmed her house. These wonderful ladies were crazy about cooking and passed that love on to me— and that makes me happy."
For the Brisket:
4 lb brisket, second cut
1 tablespoon+1 tablespoon extra virgin olive oil
1 teaspoon crushed red pepper flakes
1 tablespoon sea salt
2 teaspoons ground pepper
1⁄4 cup dried porcini mushrooms, ground to a powder in spice grinder
1 tablespoon whole juniper berries, ground to a powder in spice grinder
For the Glögg:
1 medium sweet onion, chopped
2 garlic cloves, chopped
3 medium carrots, peeled and chopped
1 cup raisins
2 cups red wine
1⁄2 cup brandy or cognac
2 cups chicken stock
1 cup orange juice
10 whole cardamom pods
1 teaspoon whole allspice 8 cloves
2 cinnamon sticks
1” knob of ginger, sliced in 1⁄2” slices
1 teaspoon sea salt
- Rub the brisket with 1 tablespoon olive oil and mix all brisket rub ingredients together in a small bowl.
- Massage the rub all over the brisket, cover with plastic, and let sit in refrigerator for 1–2 days or at least 4 hours.
- Take meat out of the refrigerator and brush off rub ingredients, leaving only a little bit of rub mixture on the meat.
- Preheat broiler on high.
- Place the brisket on a rimmed pan lined with aluminum foil and cover with remaining tablespoon of olive oil.
- Place brisket under the broiler, about 3”from the flame.
- Broil each side 3–5 minutes or until meat is golden brown. Set aside.
- Heat oven to 350°F.
- In a 6-qt Dutch oven, sauté onions over medium-high heat until softened, about 3 minutes, add garlic and sauté for 1 minute, then add chopped carrots and raisins.
- Pour wine, brandy, chicken stock, and orange juice into onion mixture and heat over medium-high heat.
- Make your spice bag by wrapping the spices in a cheese cloth and using a separate thin strip of cheese cloth to tie around and knot the bag so it stays closed.
- Add the spice bag to glögg mixture, then add brisket on to top of glögg and vegetables.
- Place in oven, braise for 31⁄2 hours or until tender but not falling apart, turning the meat once halfway through braising.
- Take pot out of the oven and remove the brisket from liquid. Save the liquid and set aside.
- Let brisket and liquid cool for at least 30 minutes, then put meat back in liquid and refrigerate overnight, covered. (Doing this brings all the fat to the top so you can easily skim off.)
- Before reheating, slice brisket into 1⁄2”pieces, cutting against the grain.
- Place meat back into pot with fat-skimmed liquid, add remaining 1 teaspoon of salt, place Dutch oven on stove top, and bring to a simmer uncovered. Turn pieces every so often to make sure meat stays moist in the liquid.
- Simmer about 1 hour or until meat is soft and glögg liquid is reduced a bit.
- Remove and discard spice bag.
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