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Pesto Brisket in Shallot and White Wine Sauce

Pesto Brisket in Shallot and White Wine Sauce

When talking meats with my friend Chanie S., my interest was piqued as I listened to her describe her favorite veal roast. Knowing that briskets need to braise as well, I wondered if a pesto-flavored brisket would be appealing. Tried it, loved it, and decided to share it. Thank you, Chanie, for the inspiration. 


  • 1 5-lb (2½-kg) first-cut brisket
  • 1 Tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 6-oz (170-g) jar prepared pesto or¾ cup homemade pesto


  • 1 Tbsp olive oil
  • 3 shallots, thinly sliced
  • 1 cup beef broth (or 1 cup hot water +1 Tbsp beef broth powder)
  • 1 cup white wine (semi-sweet or dry,depending on your preference)

Preheat oven to 350°F (175°C). Rinse the meat and pat dry. Place in a 9x13-inch (20x30-cm) baking pan. Smear 1 Tbsp olive oil all over the entire piece of meat and season on all sides with kosher salt and pepper. Spread the pesto evenly over the entire surface of the brisket.

Place the brisket into the preheated oven and bake uncovered for 1 hour.

While the meat is cooking, prepare the sauce for braising: In a small saucepan, heat olive oil. Add the shallots and saute over medium heat until slightly golden, about 5–8 minutes. Add the broth and wine. Bring the mixture to a boil for 1 minute. Remove from heat. After the meat has cooked for an hour, pour the wine and shallot sauce into the pan around it. Cover the pan with foil and bake for an additional 3 hours. Cool and slice.

(Originally featured in Family Table, Issue 677)

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