Mock Brisket
פילה מדומה·(fillet medumeh)
Friday Night Comfort
This isn't a fifty-dollar slab of prime packer brisket requiring a sleepless night, but a three-pound chuck roast dropped into a glass baking dish with a packet of dry onion soup. Known as the Falshe Fillet, this tough, cylindrical muscle was browned without mercy, drowned in wine, and braised until it finally yielded. Crimp heavy aluminum foil tight. Walk away until the meat yields to a spoon. You must let the meat rest in the fridge overnight before slicing, or it shreds into an ungodly mess.
Before you start
Source the correct cut of beef.
Look specifically for a 'Chuck Tender Roast' or 'Mock Tender'. It is a cylindrical cut from the shoulder. If unavailable, a standard chuck roast tied with butcher's twine will work perfectly.
Ingredients
- chuck tender roast3 lb
- kosher salt1 tbsp
- black pepper1 tsp
- sweet paprika1 tsp
- neutral oil3 tbsp
- yellow onion3 large
- fresh mushrooms1 lb
- garlic6 clove
- tomato paste2 tbsp
- dry red wine1 cup
- beef broth2 cup
- honey2 tbsp
- Dijon mustard1 tbsp
- fresh thyme3 sprig
- dried bay leaves2 med
- all-purpose flour1 tbsp
- cold water2 tbsp
Method
- 01
Preheat the oven and prepare the meat.
Preheat your oven to 300°F (150°C). Rub the dried meat aggressively on all sides with the kosher salt, black pepper, and sweet paprika.
- 02
Sear the meat deeply on all sides.
Heat the oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering. Drop the meat in and leave it alone for 4 to 5 minutes to develop a dark crust, then rotate and sear all sides. Remove to a platter, leaving the fat in the pot.
- 03
Caramelize the onions and mushrooms.
Lower the heat to medium, drop in the sliced onions, and sauté until deeply golden, scraping up the fond from the meat. Add the mushrooms and cook until they release their water and begin to brown.
- 04
Toast the aromatics and deglaze the pot.
Clear a space in the center, add the garlic and tomato paste, and let the paste toast to a rusty brick hue. Pour in the red wine, scraping the bottom vigorously with a wooden spoon, and let it reduce by half.
- 05
Build the braise and cook low and slow.
Stir in the beef broth, honey, and Dijon mustard, then nestle in the thyme and bay leaves. Return the meat to the pot, bring to a simmer, cover tightly, and braise in the oven for 2 1/2 to 3 hours until a fork easily pierces the center.
- 06
Chill the meat overnight.
This is non-negotiable if you want clean slices. Transfer the meat to a cutting board, let it sit for 30 minutes, then cover and chill in the refrigerator overnight. Put the covered pot of gravy in the fridge as well.
- 07
Slice against the grain and reheat.
Skim the solidified fat off the cold gravy and bring it to a simmer on the stove, whisking in the flour and water slurry if you want it thicker. Slice the cold meat into neat 1/4-inch medallions against the grain, slide them into the simmering gravy, and gently reheat on low for 20 to 30 minutes.
Notes
Vegetarian Seitan Adaptation
To make a plant-based version, shape homemade seitan dough into an oval, sear it, and braise for only 45 to 60 minutes in the same liquid. The overnight chill remains just as crucial for achieving a firm, meaty texture before slicing.