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Veal Brisket Barbecue



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6 to 7 lb. veal breast, boneless (IMPS/NAMP 313)
10 oz. sliced onions
1 oz. parsley sprigs
2 tsp. minced garlic
4 ea. bay leaves
4 ea. fresh thyme sprigs
2 ea. whole cloves
1/2 cup olive oil, about 4 fluid oz.
kosher salt and black pepper, as needed
1 lb. mushrooms, quartered
8 oz. diced carrots
6 oz. diced bacon
6 oz. diced celery
12 oz. diced tomatoes
2 cups dry white wine, about 16 fluid oz.
2-1/2 cups mild barbecue sauce, about 24 oz.
Thyme sprigs, as needed for garnish


  1. 1
    Combine onions, parsley, garlic, bay leaves, thyme, cloves and olive oil in non-reactive container. Place veal brisket in marinade; turning to coat. Cover and marinate in refrigerator 6 hours or as long as overnight; turning occasionally.
  2. 2
    Remove brisket from marinade and discard marinade.
  3. 3
    Season brisket with salt and pepper; brown on both sides in roasting pan. Set aside.
  4. 4
    In same roasting pan sauté mushrooms, carrots, bacon and celery until lightly browned. Add tomatoes and sauté until tomatoes are softened.
  5. 5
    Deglaze pan with white wine and simmer for 2 minutes; stir in barbecue sauce. Return brisket to pan; cover tightly with foil and braise in 350ºF oven for 2-1/2 to 3 hours or until brisket is fork-tender. Remove brisket from pan; reserving braising liquid and vegetables. Carve brisket into thin slices; set aside and keep warm.
  6. 6
    Place 6 oz. brisket slices in center or plate. Ladle about 4 oz. braising liquid with vegetables around the slices. Garnish with thyme sprig.


Recipe adapted from Chef Jean-Pierre Henry, Westin River North, Chicago, Illinois

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preparation methods
cuisines North & South American
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