This winning brisket recipe is adapted from the sisterhood cookbook of a Reform temple in Charleston, S.C. David Barsky prefers to make the brisket a day or two in advance, to let its flavor develop. His family enjoys it with mashed potatoes on the side.
Servings: 10 - 12
- 1 beef brisket (5 to 6 pounds)
- Salt and freshly ground black pepper
- 4 cloves garlic, finely minced and pureed
- 2 tablespoons olive oil
- 1 large sweet onion, diced
- 1 cup dry red wine
- 2 cups packed dark brown sugar
- 2 cups ketchup
- 1 1/2 to 2 cups low-sodium beef broth
Preheat the oven to 325 degrees.
Rub brisket on both sides with salt, pepper and garlic. In a large ovenproof pot on medium-high heat, heat the oil. Add the meat and sear, turning once, for 3 to 4 minutes per side. Remove the meat from the pot; set aside.
Reduce the heat to low, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the wine and stir to deglaze the pot. Increase the heat to medium-high and cook until the wine has reduced, about 5 minutes. Turn off the heat.
Place the seared meat on top of the onion, fat side up. Cover evenly with the sugar, then cover with ketchup. Pour broth around the meat until the sides of the brisket are covered but the top is not immersed. Cover tightly first with a layer of aluminum foil, then the pot lid, and transfer to the oven to cook for 3 to 3 1/2 hours.
Remove meat from the pot and slice thinly on the diagonal. Return sliced meat to the sauce in the pot and turn to evenly coat. Serve hot.
NOTE*: A first cut of brisket is also known as the flat cut. Its underside usually has a layer of fat that is useful for this cooking process.
Tested by Bonnie S. Benwick.
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