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

Image may contain Food Plant Dish Meal Produce and Bowl

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

Berberger Pasta

This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Beef Stroganoff Ramen

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

XO Sauce

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

Charred Cabbage With Shrimp Paste Butter

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

Oxtail Guisado

A slow-simmering, comforting braise delivering healing to both body and soul.

Stir-Fried Phở Noodles With Beef

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.