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Braised Brisket

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.

Everyday Food, April 2004 http://www.marthastewart.com/315433/braised-brisket
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  • Prep Time 10 minutes
  • Total Time 3 hours 20 minutes
  • Yield Serves 8

Ingredients

    • 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

Directions

  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.

Cook's Note

If making the day before, prepare the recipe through step 3; slice the brisket, return it to the baking dish with the sauce, and refrigerate, covered with plastic. To serve, reheat brisket in its sauce in a 300-degree oven, skipping step 4.

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