Perfection is an illusion! I can be proud and satisfied with the recipes I share with you, while constantly working to improve them. I think the best example of that is my Jewish braised brisket, which is the masterpiece that will never be finished. Both recipes in my last book are triumphs, but over the past few years, I took my favourite aspects of both and created a new braise with some unexpected ingredients. To fortify the punch of umami, a base of caramelised onions, mushrooms and tomato paste is deglazed with red wine, balsamic vinegar and soy sauce — swap the soy sauce for an equal amount of liquid aminos if avoiding kitniyot during Passover. After bubbling away in the oven, the tender beef is hugged by an ultrasavoury sauce, balanced with the perfect tinge of acidity and sweetness.

The greatest reward for your hard work is that this recipe lasts for days and only gets better after you’ve cooked it. This makes it my ideal candidate for stocking in the fridge, even outside of the High Holidays, ready to reheat whenever you want. Yes, it’s irresistible with potatoes whether roasted or mashed, but I think the boss move is always to serve it with pasta, letting that sultry sauce work its magic on any noodle you love. Braise be!

Method:

• Preheat the oven to 160°C (325°F).
• Season each side of the brisket with 2 heavy pinches each of salt and pepper. In a large heavy-bottomed casserole (or dutch oven — an oval one works best) heat the vegetable oil over medium-high heat.
• Sear the brisket, turning it as needed, until golden brown on all sides, 15 to 20 minutes. Transfer the brisket to a platter.
• Reduce the heat to medium, then add the onions, mushrooms, and garlic to the pot. Cook, stirring often, until softened and lightly caramelised, 10 to 15 minutes. Add the tomato paste, stirring to coat all the vegetables, and cook until lightly caramelised, 2 to 3 minutes. Add the wine, then stir continuously with a wooden spoon for 1 minute to scrape up any browned bits on the bottom of the pot.
• Stir in the crushed tomatoes, soy sauce, vinegar, carrots, and 2 heavy pinches each of salt and pepper, then return the brisket to the pot. Tie together the bay leaves, thyme, and rosemary with a small piece of butcher’s twine (tying is optional but makes it much easier to remove the herbs after cooking) and nestle the herb bundle in the pot. Bring to a simmer, then cover the pot and transfer to the oven. Cook for 3 to 3 ½ hours, until the brisket is very tender when pierced with a fork. Remove from the oven and let cool completely, then refrigerate overnight.
• The next day, skim off and discard any fat, if desired, and discard the herbs. Transfer the brisket to a cutting board and cut it across the grain (perpendicular to the fibers you’ll see running through the brisket) into 1cm (¼-inch) thick slices. Return the meat to the sauce and heat over medium heat until warmed through. Taste and adjust the seasoning with salt and pepper, then serve.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Adapted from I Could Nosh (Harvest)