Oven-Braised Brisket

Name: Oven-Braised Brisket
Total time: 4 h 15 min
Yield: 8 serving(s)
Ingredients: 1 tbsp. olive oil; 1 5-pound first-cut brisket, trimmed of fat 1/4 inch all around; Kosher salt and pepper; 8 cloves garlic, smashed; 2 large onions (about 11/4 pounds), roughly chopped; 2 small Pink Lady or Fuji apples (10 ounces), peeled, cored, and chopped; 1 c. ketchup; 1/2 c. Dijon mustard; 1/3 c. red wine vinegar; 1/4 c. packed dark brown sugar; 1/4 c. tamari; 1/2 tbsp. paprika; 1 tsp. smoked paprika; 10 sprigs thyme; 2 bay leaves; 1 lb. carrots, peeled and cut into 2-inch pieces; Chopped parsley, for serving

It's all about that sweet-and-savory sauce.

By Kate MerkerPublished: Nov 20, 2023

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Mike Garten

Yields:

8 serving(s)

Total Time:

4 hrs 15 mins

Cal/Serv:

873

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For clean, delicately thin slices of brisket, chill the meat overnight before cutting. Serve with tender carrots and a tangy-sweet sauce for a Hanukkah feast to remember.

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Ingredients

1 Tbsp.
olive oil
1
5-pound first-cut brisket, trimmed of fat 1/4 inch all around
Kosher salt and pepper
8
cloves garlic, smashed
2
large onions (about 11/4 pounds), roughly chopped
2
small Pink Lady or Fuji apples (10 ounces), peeled, cored, and chopped
1 cup
ketchup
1/2 cup
Dijon mustard
1/3 cup
red wine vinegar
1/4 cup
packed dark brown sugar
1/4 cup
tamari
1/2 Tbsp.
paprika
1 tsp.
smoked paprika
10
sprigs thyme
2
bay leaves
1 lb.
carrots, peeled and cut into 2-inch pieces
Chopped parsley, for serving

Directions

1. Step 1Heat oven to 325°F. Heat oil in large Dutch oven on medium. Halve brisket if necessary to fit in Dutch oven. Season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, fat side down, until browned, 4 to 6 minutes per side. Drain fat.
2. Step 2Meanwhile, in food processor, puree garlic, onions, apples, ketchup, mustard, vinegar, sugar, soy sauce, and both paprikas until smooth.
3. Step 3Pour sauce over brisket and tuck thyme sprigs and bay leaves around meat. Cover and braise in oven 3 hours. Scatter carrots around brisket and continue braising, covered, until meat is fork-tender, 30 to 60 minutes more.
4. Step 4Discard thyme and bay leaves. Let brisket cool to room temperature, 30 minutes to 1 hour.
5. Step 5Carefully transfer brisket and carrots to 1 container and sauce to second container. Refrigerate overnight.
6. Step 6When ready to serve, transfer sauce and carrots to medium saucepan. Bring to a simmer on medium and simmer, stirring occasionally, until warmed through, 15 to 20 minutes. Very thinly slice brisket, transferring to platter as it is sliced. Arrange carrots around brisket and add some sauce on top. Sprinkle with parsley if desired and serve with remaining sauce.

TEMPERATURE TIP The warmed sauce will heat the thin slices of brisket. If desired, cover sliced brisket with damp paper towels and microwave until just warmed.

NUTRITIONAL INFORMATION (per serving): About 873 calories, 57.5 g fat (22 g saturated), 219 mg cholesterol, 1,527 mg sodium, 32 g carbohydrate, 4 g fiber, 21.5 g sugar (13 g added sugar), 56 g protein

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