Beef Brisket Recipe: Explore the Study of Braising at Kirkland Waterfront Restaurant
Join us to celebrate an inspired culinary series that has expanded across the country within the culinary collection of Destination Hotels & Resorts. “The Study of…” highlights the in-depth exploration of specific elements that allow chefs like bin on the lake’s Chef de Cuisine Dylan Giordan to focus on their passion for pure ingredients and a variety of cooking techniques. At bin on the lake, enjoy cuisine that highlights locally-sourced ingredients that capture the bright, seasonal tastes of the Northwest with a Mediterranean influence.
As a new ingredient or technique is unveiled quarterly, chefs from the Destination Culinary Collection will explore through innovative recipes, cooking demonstrations, educational lectures and more. As "The Study of… Braising" is highlighted this winter season, Chef Dylan provides mouthwatering recipes for you to enjoy at home, or view our current menu to experience "The Study of…Braising" at our waterfront restaurant in Kirkland, Wa.
Tomato Braised Beef Brisket with Greek Style Creamed Spinach
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4 # Beef brisket, trimmed, cut into 8 oz portions
2 ea Yellow onion, diced
1 c Garlic cloves, peeled
¼ c Oregano leaves
2 c White wine
8 c San Marzano peeled tomatoes, crushed by hand
1 c Leek, chopped and soaked in water
1 # Fresh spinach
3 c Greek style yogurt
1 ea Lemon, zested
2 c Feta cheese, crumbled
Extra virgin olive oil
Salt and pepper
For the beef: One day ahead of cooking, season the brisket well with salt and pepper. Cover in plastic wrap and refrigerate for 24 hours. Preheat the oven to 325. In a dutch oven, heat 3 T of oil and carefully place the brisket. Cook until well browned on all sides. You will need to work in batches; do not overcrowd the pot. When all the beef pieces have been nicely browned, add the onion to the pot and stir. Saute on medium heat 5 minutes. Meanwhile, roughly chop the garlic and add it to the pot. Add all but 2 T of the oregano leaves to the onions and garlic, along with the white wine. Cook until the wine has evaporated, about 5 minutes. Add the crushed tomatoes and their liquid. Bring to a boil, check for seasoning, add the beef, and stir to cover. Place the dutch oven in the oven for 3 ½ hours, or until the beef is very tender.
For the spinach: In a 4 quart pot over low heat, sweat the leeks with 1 T of olive oil and a pinch of salt. The leeks will slowly release their moisture and concentrate their sweetness. When fully translucent, add the spinach, another 2 T olive oil, another generous pinch of salt and stir. The spinach will cook down, evaporate the moisture that exudes from the spinach. When the water has evaporated and the spinach is soft, add the lemon zest, remaining oregano and feta. Cook slowly until the flavors combine, about 5 minutes.
To serve: divide the spinach among 6 warmed, wide bowls. Place a portion of brisket in each bowl, topped a couple of spoonfuls of tomato braising liquid.
We welcome you to join us at the Woodmark’s Kirkland waterfront restaurant near Seattle. In addition to an extensive wine list and in-depth exploration of the cooking technique of braising, discover new menu items cultivated from fresh, local ingredients!