Recipe by Peter Wilson.
Ingredients
- 2 pounds beef brisket, cut into 3-inch cubes
- 2 heads of garlic, peeled
- 2 tablespoons fresh rosemary
- 1 sweet onion, quartered
- 2 cups Marsala wine
- Salt and pepper to taste
- 1 red onion, thinly sliced
- 1 large head of fennel, thinly sliced
- 1 tablespoon sugar
- 3 tablespoons cider vinegar
- 2 tablespoons mayo
- Salt and pepper to taste
- 2 heads of reserved garlic from the beef
- ¼ cup fresh mint
- 1 tablespoon lemon juice
- 1 large egg yolk
- ½ cup olive oil
- Salt and pepper to taste
Instructions
Beef
Add ingredients to a pot. Bring to a low simmer over medium heat. Simmer on medium for 15 minutes. Reduce heat to low, cover and simmer for an additional 3 hours. Beef is ready when it is fork tender. Remove from the pot and allow to rest, covered, 15 minutes. Save the cooked garlic cloves for the aioli recipe (below).
Slaw
Combine all ingredients in a mixing bowl. Cover. Allow to sit for 15 minutes before serving.
Aioli
In a food processor, add the garlic, mint, lemon juice and egg yolk. Blend thoroughly. Slowly drizzle the oil into the processor. The aioli is complete when the oil is fully incorporated and the mixture emulsifies.
Finish
Serve plated or as a sandwich with a brioche roll. Add a layer of the aioli, then beef and top with the slaw.
