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Braised Brisket


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.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, April 2004


  • 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


  1. 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.

  2. 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).

  3. Bake until brisket is falling-apart tender, about 3 hours. Remove brisket from dish. Skim any fat from the surface of the sauce.

  4. 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.

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