Matters Magazine
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Rosemary Brisket & Port Chili

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A whole slab of brisket is braised in this dressed up version of a traditional chili. The split peas and vegetables make it a hearty, well-rounded meal. To dress the dish up when serving, slice the brisket into thick hunks to lay atop the chili.

brisket, 2 ½ pounds
For rub: 1 tablespoon smoked paprika, 2 tablespoons garlic powder, 1 tablespoon ground rosemary, 1 teaspoon black pepper, 1 teaspoon kosher salt, ¼ teaspoon chili powder, 2 teaspoons mustard powder.
olive oil, 3 tablespoons
port, ¾ cup
beef shin bone (another bone can work)
1 medium onion, 2 cups chopped
10 ounces white mushrooms, 4 cups rough chopped
2 shallots, ½ cup chopped
3 carrots, 1½ cups sliced in thin rounds
3 parsnips, 2 cups chopped
4 large garlic cloves, ¼ cup minced
dry split peas, 1¼ cup
3 fresh medium tomatoes, 4 cups chopped (plus liquid)
Worcestershire sauce, 2 tablespoons
beef broth, 1 cup
salt and pepper to taste
handful of fresh rosemary
large handful of fresh thyme
parmesan rinds (leftover rind with some cheese is perfect here) [optional]

Rub the brisket in the spice rub and let sit for an hour or two, if possible. Reserve extras and put whatever isn’t needed on the brisket into the chili when putting it on to simmer. Preheat a Dutch oven over medium heat. Add 2 tablespoons of olive oil. Sear the brisket for 3 minutes or until browned on each side. Remove from pan and rest on a cutting board with the fat side up.

Deglaze the Dutch oven with 3 tablespoons of the port. Add 1 tablespoon olive oil. Sear the beef bone on all sides for two minutes. Add onion and cook for a minute. Add a third cup of port and cook for 2 minutes. Bring to medium high heat. Add mushrooms and cook for two minutes. Add remaining port, shallots, carrots, parsnips and garlic. Cook for 2 minutes. Add split peas, tomatoes, Worcestershire sauce, extra seasoning and stir together. Add beef broth and additional salt and pepper to taste.

Enclose rosemary, thyme and parmesan rind in a soup sock or cheese cloth and nestle the package into the chili. Submerge the brisket into the chili and bring to a boil.

Cover and simmer on low heat or in a 250 degree oven. Cook for 4 hours or until brisket reaches an internal temperature of 200 degrees.

Remove the brisket from the pot and let rest for 15 minutes. Slice the brisket and incorporate it back into the chili. Ideally, let it simmer for an additional 15 to 30 minutes, if possible.

Presentation Idea: Top with a salad! Toss baby arugula in the juice of one orange and serve on top to add a peppery bite and a little citrus acid, which will freshen up and complement most chilis.