- 4-to-5-pound (1¾ to 2¼ kg) piece beef brisket
- 1½ teaspoons kosher salt, plus more for initial seasoning of meat
- Freshly ground black pepper
- 1 cup (235ml) beef stock
- 3 tablespoons (50 grams) tomato paste
- ¼ cup (50 grams) brown sugar, light or dark
- 4 teaspoons paprika
- 2 teaspoons Worcestershire sauce
- ⅛ teaspoon red chili flakes
- 1 teaspoon garlic powder
- 2 tablespoons (15 grams) onion powder
- ¼ cup Red Wine Vinegar
Courtesy of "The Smitten Kitchen Cookbook"
Recipe: 1. Season the meat generously on both sides with kosher salt and freshly ground black pepper. 2. Whisk all of the remaining ingredients together in a medium bowl. 3. Preheat your oven to 350 degrees. Place the meat in a baking dish or Dutch oven, and pour the sauce over it. Cover tightly with foil or a tight-fitting lid. Bake for 3 hours, until tender enough to pull apart with a fork. 4. When the brisket is cooked but still hot, use a spoon to scrape off any large fat deposits around the edges of the meat. 5. Rest Brisket: Chill the entire dish in a fridge for several hours and up to one day; this resting time will enhance the flavor and texture of the meat.
6. An hour before you are ready to serve it, preheat your oven to 300 degrees, and then remove the dish from the fridge. For a less oily final dish, you can remove all of the fat that has solidified with a slotted spoon. 7. To Serve: Carefully remove the meat from its sauce, and place on a large cutting board. Cut the brisket into ¼ - to ½ - inch slices, and carefully place the sliced meat (moving it in large sections with a spatula helps keep it together) back into the sauce. Spoon the sauce over the meat. Replace the lid, and reheat in the oven until bubbling at the edge; serve immediately.
8. The entire brisket dish can be made over a day in advance. Keep submerged in the sauce, and reheat extremely well. Brisket is always best on the second day.
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