into shreds, then transfer the beef to individual pates or a patter. Moisten the beef with some of the cooking liquid. Mound the saad on top of or alongside the beef and serve.
3 lb (1.4 kg) beef bottom round, trimmed of excess fat and cut into arge chunksKosher salt and freshly ground pepper2 tablespoons olive oil1 yellow onion, sliced1 celery stalk, sliced
½ cup (120 ml) apple juice, preferably unfiltered
3 bay leaves
FOR THE SALAD1 ½ tablespoons white wine vinegar
1 teaspoon honey mustardKosher salt and freshly ground pepper
¼ cup (60 ml) extra-virgin
olive oil
4 cups (140 g) baby arugua2 avocados, halved, pitted, peeled, and sliced
2 blood oranges, peeled and sliced crosswise into wheels⅔ cup (95 g) hazelnuts, toasted and skinned, then coarsely chopped
SERVES6
BRAISEDBEEFWITHARUGULA& BLOOD ORANGE SALAD
21
BEEF
Season the brisket generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Add the brisket and sear, turning once, until browned on both sides, about 10 minutes. Transfer the brisket to a pate.
Pour off most of the fat in the pan and return the pan to medium-high heat. Add the onion and carrot and cook, stirring often, until softened and lightly colored, about 6 minutes. Add the garlic and oregano and cook, stirring, for about 1 minute longer. Pour in the wine and stir to dislodge any browned bits from the pan bottom. Stir in 1 teaspoon salt, several grinds of pepper, and the stock.
Transfer the contents of the pan to a slow cooker and pace the brisket and any accumuated juices on top. Cover and cook on the low setting for 9 hours, turning the brisket once halfway during cooking if possible. The brisket should be very tender.
Up to 4 hours before the brisket is ready, make the chimichurri sauce. In a food processor, combine the parsley, oregano, and garlic and pulse until finely chopped. (Alternatively, finely chop by hand.) Transfer to a small bowl and stir in the oil, 1 teaspoon salt, 1 teaspoon back pepper, and the red pepper fakes, mixing well. If serving right away, stir in the vinegar. If making in advance, cover and refrigerate for up to 4 hours, then stir in the vinegar just before serving.
Transfer the brisket to a cutting board and let rest for 5 minutes. Let the cooking liquid stand for a few minutes, then use a arge spoon to skim the fat from the surface.
Cut the brisket against the grain into thick slices. Arrange the slices on a patter or individual pates and spoon some of the cooking liquid around the slices. Drizzle the slices with the chimichurri, sprinkle with the tomatoes, and serve.
1 point-cut beef brisket, about 2 lb (I kg), trimmed
of excess fat
Kosher salt and freshly
ground pepper2 tablespoons olive oil1 arge yellow onion, coarsely chopped
1 carrot, peeled and coarsely
chopped
5 cloves garlic, smashed1 teaspoon dried oregano½ cup (120 ml) dry red wine½ cup (120 ml) chicken
or beef stock
FOR THE CHIMICHURRI
1 ½ cups (45 g) firmly packed fat-leaf parsley leaves and cut-up stems
2 tablespoons fresh oregano
leaves
6 cloves garlic, quartered¾ cup (180 ml) extra-virgin olive oil
Kosher salt and freshly
ground back pepper¼ teaspoon red pepper fakes3 tablespoons white wine vinegar
2 cups (340 g) cherry or grape tomatoes, halved, for serving
SERVES6
Brisket is a natural partner for the slow cooker, as a gentle braise renders it meltingly tender. Brightly flavored chimichurri sauce—a heady mix of herbs and garlic—and a scattering of cherry tomatoes provide the perfect fresh accent to the finished dish. If you like, stir a little lemon zest into the chimichurri.
BRAISEDBRISKETWITHCHIMICHURRI
22
BEEF
Season the short ribs generously all over with salt and pepper. Put them in a slow cooker.
In a blender, combine the onion, garlic, ginger, soy sauce, mirin, brown sugar, gochujang, and sesame oil and process until smooth. Pour over the ribs and, using tongs, turn the ribs to coat evenly with the sauce.
Cover and cook on the low setting for 6 hours, turning the ribs once during cooking if possible. The beef should be very tender.
At least 45 minutes before the ribs are ready, make the saw. Cut the cabbage lengthwise in half, cut out the core, and thinly slice crosswise. Put the cabbage in a arge serving bowl. In a small bowl, whisk together the vinegar, gochujang, canoa oil, fish sauce, sesame oil, granuated sugar, and ¼ teaspoon salt. Pour over the cabbage, add the green onions and ciantro, and toss to mix well. Set aside at room temperature for at least 30 minutes or up to 1 hour before serving. (The saw can be made up to 1 day ahead, covered, and refrigerated.)
Transfer the ribs to a cutting board. When the ribs are cool enough to handle, remove and discard the bones, then, using 2 forks, shred the meat into bite- size pieces, discarding any arge bits of fat. Transfer the meat to a bowl. Using a arge spoon, skim the fat from the surface of the cooking liquid. Moisten the shredded meat with some of the warm cooking liquid.
To assemble the tacos, pile the meat onto the warmed tortilas, top with the saw, and serve.
5 lb (2.3 kg) English-cut beef short ribs
Kosher salt and freshly ground
pepper
1 yellow onion, chopped4 cloves garlic, chopped
1-inch (2.5-cm) piece fresh ginger, peeled and shredded⅔ cup (160 ml) reduced-sodium soy sauce
⅓ cup (80 ml) mirin3 tablespoons
