Sweet and Tangy Brisket
This classic dish is sure to warm up any family meal.
Brisket can be intimidating for even the most season of chefs, but it doesn't have to be. The key to fall-apart-tender brisket is to never to let it reach a boil. This version has a little zip from tomatoes and brown sugar. When cooked low and slow, the meat can literally be cut with a spoon.
Sweet and Tangy Brisket
Prep time: 30 minutes
Cook time: 4 hours
Total time: 4 hours 30 minutes
Serves: 6
Ingredients
1 3 to 4-pound brisket, not trimmed
1 tablespoon salt, plus more to taste
1 tablespoon fresh cracked black pepper
2 teaspoons dried thyme1 tablespoon paprika
2 tablespoons olive oil or grapeseed oil
2 medium yellow onion, sliced thin
2 garlic cloves, smashed
1 14-ounce can crushed tomatoes
1/3 cup brown sugar
3 cups beef broth
8 red potatoes, quartered
3 carrots, peeled and cut into 2-inch pieces
Minced parsley for garnish
Directions
Season brisket well with salt, pepper, thyme, and paprika on both sides. Refrigerate to meld flavors for 2-24 hours.
When ready to cook, let the meat stand at room temperature for 30-60 minutes.
Heat 2 tablespoons oil in a large, heavy-bottomed pot with a top or Dutch oven over medium-high heat. Add brisket, fat side down. Cook without moving for 5 minutes until well browned. Then turn the brisket over and cook the other side until well browned, about 3-5 more minutes.
Remove and set the brisket aside on a plate. Reduce the heat to medium and add the onion. Sauté until onions start to brown and soften, about 5-7 minutes. Add smashed garlic and sauté another minute.
Then add crushed tomatoes and brown sugar; sauté while scraping up any stuck onions.
Add the brisket back in. Pour stock and bring to a simmer, lower heat to medium-low and cover. The liquid should be at a very low simmer.
After about two hours, add in potatoes and carrots to pot and flip brisket over.
Braise until brisket is very tender to the touch but not falling apart, about 3 1/2 to 4 1/2 hours. Cool brisket in the sauce and refrigerate overnight.
The next day, transfer brisket to a large plate or cutting board (you may have to heat it slightly to release it).
Slice brisket against the grain. Put pieces back in the sauce and heat on the stovetop over medium heat. Adjust sauce with salt to taste. Serve hot and garnish with parsley.
Note: Cook brisket a day before you intend to serve.
