Braised beef brisket with beluga lentils, horseradish cream, and salsa verde from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 329) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Refrigerate seasoned brisket overnight. Can substitute oregano for marjoram.

  • DKennedy on February 06, 2017

    I have made both of Suzanne's brisket recipes, this one and the one in AOC. They are both good, solid brisket recipes but I prefer my go-tos over both her versions.

  • fprincess on October 26, 2010

    Delicious. I added details about the recipe with pictures in a eGullet post here: http://egullet.org/p1862128

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