Spice and Herb Oven-Braised Brisket

Name: Spice and Herb Oven-Braised Brisket
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Jewish
Ingredients: 1 bay leaf; 2 kilograms beef brisket, cut in half widthwise; 1 teaspoon freshly ground black pepper; 397 grams whole tomatoes, liquid and cores discarded, tomatoes broken up by hand into large chunks; 59 milliliters cider vinegar; 12 mediums garlic cloves, crushed and peeled; 2 teaspoons garlic powder; 1 Tbsp Hungarian paprika; 2 Tbsps kosher salt; 6 Tbsps packed light brown sugar; 2 Tbsps olive oil; 12 inches branches fresh rosemary; 2 Tbsps tomato paste; 473 milliliters water; 2 mediums yellow onions, medium dice

Spice and Herb Oven-Braised Brisket might be a good recipe to expand your main course collection. Watching your figure? This gluten free and dairy free recipe has 631 calories, 65g of protein, and 28g of fat per serving. This recipe serves 6. It will be a hit at your Hanukkah event. Head to the store and pick up garlic powder, canned tomatoes, brown sugar, and a few other things to make it today. To use up the hungarian paprika you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Heat the oven to 325°F and arrange a rack in the middle.

Equipment you will use

Oven

Place the salt, paprika, garlic powder, and pepper in a small bowl and stir to combine. Rub the brisket pieces all over with the seasoning mixture; set aside.

Ingredients you will need

Garlic Powder

Dry Seasoning Rub

Paprika

Pepper

Salt

Equipment you will use

Bowl

Place the oil in a 6-quart Dutch oven or a large, heavy-bottomed pot with a tightfitting lid and heat over medium high until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add 1 piece of the brisket and cook until browned on both sides, about 10 minutes total.

Remove to a plate and repeat with the second piece of meat.Reduce the heat to medium; add the onions, garlic, and brown sugar; and sauté until the onions are softened and starting to caramelize, about 12 minutes.

Ingredients you will need

Brown Sugar

Garlic

Onion

Meat

Add the tomato paste, stir to coat the onions, and cook until the paste is no longer raw-tasting, about 2 minutes.

Ingredients you will need

Tomato Paste

Onion

Add the remaining ingredients and stir to incorporate. Increase the heat to high and bring the mixture to a boil.Return the brisket to the pot, fat side up (it’s OK if the pieces overlap), cover, and braise in the oven for 1 hour.

Equipment you will use

Oven

Pot

Remove from the oven and rotate the meat from bottom to top, keeping the fat side up (or fit the pieces side by side if possible). Cover, return the pot to the oven, and braise until the brisket is fork tender, about 1 1/2 to 2 hours more.

Ingredients you will need

Meat

Equipment you will use

Oven

Pot

Remove the brisket from the oven, uncover, and let cool in the braising liquid until the sauce is just warm, about 1 hour. Cover and refrigerate overnight.

Ingredients you will need

Sauce

Equipment you will use

Oven

Heat the oven to 325°F and arrange a rack in the middle.

Equipment you will use

Oven

Remove the brisket to a cutting board and slice off the excess fat. Using a spoon, scrape away the hardened layer of fat on the surface of the sauce.

Ingredients you will need

Sauce

Equipment you will use

Cutting Board

Remove the rosemary branches and bay leaf and discard. Slice the brisket against the grain into 1/2-inch-thick pieces and return the slices to the sauce. Cover the pot and place it in the oven until the brisket is warmed through, about 45 minutes.

Ingredients you will need

Bay Leaves