Beef brisket with slow-roasted Romano beans and black olive aïoli from The A.O.C. Cookbook (page 201) by Suzanne Goin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on November 04, 2024

    Maybe I needed to cook this longer because I found it a bit too tough. The flavor was great so I would like to try again and Sous vide it the next time.

  • clcorbi on May 10, 2017

    Phenomenal. I marinated my brisket (a 3-lb one) for 18 hours, then braised it the morning I intended to serve it, and reheated it at dinner time. I lowered the braise time to account for my smaller piece of meat, but by the time it was done, it was already too tender to slice nicely like in the picture. I shredded it and browned it in the oven, which is a really nice step to get a bit of crust. I didn't make the black olive aioli, but rather doctored some good-quality storebought mayo with crushed black olives, lemon juice, garlic, and cayenne to taste. I am not a huge olive fan so I added about half the amount called for, and to my taste, that was perfect. The flavor really does compliment the brisket in a nice way so I'm glad I didn't skip them.

  • smccandless on August 07, 2016

    My guests raved. Directions are perfect. Substituted green beans for Romano, which worked out fine. Use touch less salt in green beans.

  • amoule on February 09, 2014

    Fabulous. A fair amount of work for brisket. Recipe needs to be started 2 days in advance, though, honestly, I started the morning of the day I served and it was still great.

  • DKennedy on December 17, 2013

    Made this for dinner and served it alongside potato latkes. A really delicious recipe, the balsamic adds a distinctive layer. Browning the top makes for a fantastic presentation.

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