Name: Beef Brisket with Slow-Roasted Romano Beans and Black Olive Aïoli
Ingredients: 6 pounds whole beef brisket, with 1/2-inch top layer of fat; 3 tablespoons thyme leaves; 2 fresh bay leaves, thinly sliced (if only dried bay leaves are available, crumble them); 10 cloves garlic, smashed; 3 chiles de árbol, crumbled with your hands; 1 tablespoon plus one teaspoon cracked black pepper; 3 tablespoons extra-virgin olive oil; 1 cup diced onion; 1/3 cup diced carrot; 1/3 cup diced celery; 1/4 cup balsamic vinegar; 3 cups red wine; 4 cups beef stock, or more if needed; 1 recipe Slow-Roasted Romano Beans; 1 recipe Black Olive Aïoli; Kosher salt

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Beef Brisket with Slow-Roasted Romano Beans and Black Olive AïoliShimon and Tamar Rothstein

NOTE You will probably have some brisket left over (unless your friends eat like mine!). It reheats beautifully and is also great for sandwiches and hash.

Cooks' Note

The combination of the tarry black olives in the aïoli with the charred meat flavor in this brisket recipe lends itself to pairing with a rich, complex wine from the Bordeaux region of France. I like the wines from the Left Bank areas, such as Graves and Margaux, whose wines tend to be dark and slightly tannic. This is also a great recipe to pair with a wine that has had time to age in the cellar, which will have even more complex, gamy qualities to work with the beef's savory braising juices.

Recipe notes

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Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

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XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

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A little shrimp paste goes a long, long, long way in this delicious vegetable dish.