Elderberry Brisket: A Forager's Feast

Autumn has arrived, and with it, the joys of home-and-slow cooking. Today, lets share with you a recipe that's become a favorite in our household: our Elderberry Brisket. It's a straightforward, hearty meal that reminds us of the beauty of local ingredients.

We start with a brisket cut, something that gets better the longer it cooks. Into a cast-iron pan it goes for a good sear. Next, we add in the basics: carrots, onions, and a bit of celeriac. They're the kind of vegetables you likely have in your root cellar or can easily find at a nearby market.

But what sets this dish apart is the elderberry juice. We foraged and made this juice ourselves, and it's become a fond way to bring a bit of the wild indoors. It replaces wine in this dish, and trust us, it more than holds its own.

The pan goes into the oven for a low, slow cook. Sure, the colors might dull a bit, but the flavors meld wonderfully. After it's done, we strain the cooking juices, thicken them up a bit, and create a simple sauce. A few fresh herbs, a splash of cream, and it's ready to be reunited with the sliced brisket.

We usually serve it with some boiled or roasted potatoes. And there you have it—a warm, comforting dish that tastes like home.

Ingredients:

For the Brisket:

• 1 beef brisket with a good fat cap (about 4-5 lbs)

For the Stock Vegetables:

• 2 carrots, chopped

• 1 onion, sliced (leeks are also great)

• 1 small celeriac, chopped

• Optional: garlic cloves, as you like

• Optional: Dried mushrooms are a delight in any simmered dish..

For the Deglazing:

• 1 cup homemade elderberry juice

For the Herbs:

• Thyme, rosemary, or your favorite fresh herbs

For the Sauce:

• Flour for a roux

• Fresh leek cuttings

• Fresh herbs

• Cream

• A splash of fresh elderberry juice

Sides:

Halved potatoes or your preferred side

Instructions:

1. Preheat Oven: Preheat your oven to 300°F (150°C).

2. Sear the Brisket: Season the brisket with salt and pepper. Place a cast-iron pan on high heat. Once hot, sear the brisket fat-side down until it develops a golden-brown crust. Flip and sear the other side.

3. Add Vegetables: Add chopped carrots, onion, and celeriac to the pan, and optional garlic if using.

4. Deglaze the Pan: Pour the elderberry juice into the pan to deglaze, making sure to scrape up any bits stuck to the bottom.

5. Add Herbs: Sprinkle your choice of fresh herbs over the brisket and vegetables.

6. Oven Time: Carefully transfer the pan into the preheated oven. Cook for about 2 hours, or until the brisket is tender.

7. Prepare the Sauce: Once the brisket is done, remove it from the oven and set it aside. Strain the juices from the pan into a saucepot. Thicken with a flour roux. Add fresh leek cuttings and herbs, then adjust the sauce with a splash of cream and additional elderberry juice if desired.

8. Final Touch: Slice the brisket and return it to the sauce. Mix well to combine.

9. Serve: Serve the elderberry brisket hot with halved potatoes or your side of choice.

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