Braised Brisket with Chickpeas & Green Olives
A meltingly tender centerpiece, worthy of any holiday table.
It’s time for another pitch-and-release recipe—plucked from my archive of pitches that publications didn’t bite—just in time for all your holly, jolly feasting! Growing up, my mom made a beef stew simply titled, “Spanish Beef Stew,” from a shabby, little paperback cookbook from the 1970s. While the headnote waxed on about how bizarre olives were in stew, it actually pulled inspiration from both Spanish-Basque flavors and Puerto Rican carne guisada. A comforting combination of tender cubes of chuck roast, red wine, canned chickpeas, and pimento-stuffed green olives, this recipe’s rich, cozy flavor still holds a special place in my memory. And, while I love a good stew, it doesn’t quite bring the festive main character energy I crave this time of year.
My version—reimagined into a wow-worthy dinner party main—replaces the chuck roast with meltingly tender, flat-cut brisket. The braising liquid leans a little more towards the Basque side of things, pairing white wine—the higher acidity of white wine is chef’s kiss with beef, compared to red—with onions, garlic, green peppers, smoked paprika, and a touch of honey. Plus, a hearty splash of the olive brine from the jar adds bright, round salinity to the gravy.
Instead of canned beans, dried chickpeas get braised along with the meat, soaking up the sauce’s big, bold flavor. Braised meats can be incredibly rich, so a zippy, vibrant garnish is key. This is as easy as a simple gremolata of parsley, lemon zest, and garlic. Don’t skip this, it really takes the whole thing to new heights!
This recipe is for paid subscribers. If you’re looking for more holiday centerpieces, here are a few free, equally delicious options from yours truly: Chicken Basquaise with Flageolet Beans, Cauliflower au Vin, and Eggplant Biryani (okay, this is behind Bon Appétit’s paywall).
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