Meltingly tender brisket is the centerpiece of a gratifying meal; leftovers make a tasty pasta ragu. If you plan to make Linguine with Beef and Onions, reserve 8 ounces of sliced cooked brisket; refrigerate in a covered container until ready to use.
- 1 well-trimmed beef brisket (3 1/2 pounds)
- Coarse salt and ground pepper
- 2 1/2 teaspoons ground ginger
- 3/4 teaspoon ground allspice
- 3/4 cup cider vinegar
- 1/2 cup tomato paste
- 1/3 cup light-brown sugar
- 1 small onion, finely chopped
- 6 garlic cloves, minced
Preheat oven to 325 degrees. Rub beef with salt, pepper, ginger, and allspice. In a medium bowl, combine vinegar, tomato paste, brown sugar, onion, garlic, and 1/2 cup water.
Spoon half of the sauce into a 9-by-13-inch glass baking dish. Place brisket in dish, and spoon remaining sauce over the top. Cover tightly with heavy-duty aluminum foil (or a double layer of regular foil).
Bake until brisket is falling-apart tender, about 3 hours. Remove brisket from dish. Skim any fat from the surface of the sauce.
Transfer sauce to a medium saucepan; bring to a boil over high heat. Boil 5 minutes to reduce slightly. Slice brisket against the grain; serve with sauce.