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The Secret is Pears Brisket


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The Secret is Pears Brisket


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The Secret is Pears Brisket

I am not usually a fan of meat cooked with overly sweet ingredients, for some reason in this instance the flavors work. But not until the point that you actually puree the cooking juices to make the gravy. So if you are planning to skip that step, skip this brisket.


  • Prep Time : 20 min
  • Cook Time : 6 hour
  • Ready Time : 6 hour, 20 min


10 to 15 servings, with plenty of leftovers


  • 1 cup all-purpose flour
  • 3 tablespoons kosher salt
  • 11/2 teaspoons freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 (5 to 7 pound) brisket, trimmed of excess fat
  • 1/2 cup peanut oil
  • 3 large (11/2 pounds) onions, chopped
  • 8 large (11/2 pounds) carrots, 4 chopped, 4 cut into large chunks
  • 2 large (1 pound) Anjou or Bosc pears, peeled, cored, and chopped
  • 4 cups beef or veal stock
  • 2 cups dry red wine
  • 1/2 cup mild-flavored honey (optional)
  • 2 pounds potatoes, peeled and cut into chunks


Preheat oven to 275F. Mix the flour with 2 tablespoons kosher salt, 1 teaspoon freshly ground black pepper, and the thyme. Dredge the brisket in this mixture until it is evenly coated.

Heat the peanut oil in a large Dutch oven with a tight fitting lid. Brown the flour-coated brisket for 8 to 10 minutes per side. Remove to a plate.

In the same pan, saute the chopped onions, chopped carrots, and chopped pears until soft, about 10 minutes. Add the stock, red wine, and honey (if using). Bring to a boil and place the brisket back in the pan. it should be completely submerged in liquid. If not, add more stock and wine in the proportion of 2 to 1. Add the rest of the kosher salt and pepper. Cover the pan and set in the oven to braise for 3 hours.

Then place the large chunks of carrot and peeled potato on top of the brisket, re-cover it, and cook for an additional 11/2 to 2 hours, or until the chunks of vegetables are tender. Remove from the oven and lift out the large chunks of of potato and carrot; set aside. Place the brisket on a cutting board and slice it thinly across the grain. Ladle the cooking liquid into a blender or food processor and puree in batches until smooth. Adjust the seasoning of this gravy with additional salt and pepper, pour it over the meat and serve.

About Mitchell Davis


Mitchell Davis is a cookbook author and food journalist with a Ph.D. in Food Studies from New York University. He is President of the James Beard Foundation and lives in NYC. The recipes he provided for this site are originally printed in The Mensch Chef cookbook.




3 Responses to The Secret is Pears Brisket

  1. A little sweet as noted but made for a lovely passover entree. For the first time, I was able to serve a “fork tender” brisket.

  2. avatar says: Gamzat

    Good quality flat cut brieskt, slow cooked at 350 (may take longer but meat is more tender), lots of thick sliced onions, Kosher salt, touch of brown sugar and cranberry sauce.

  3. avatar says: rivray

    I want to make this brisket, I am confused as to using the whole cup of flour. Why do I need so much flour?

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