Another Chow find. But after careful reading I thought it could more spice, so I pumped up the spices and came up with a wonderful Sunday dinner. I started it on Saturday and it braised for about 4 hours and literally fell apart when touched. I then wrapped in aluminum foil and popped in the fridge overnight. And all those slow cooked flavors just intensified. I served it with polenta and asparagus – the perfect no fuss Sunday dinner.
2 TBSP salt
2 TBSP paprika
2 TBSP garlic powder
2 tsp black pepper
1 4 – 5 lb beef brisket, cut in 1/2 lengthwise
1 TBSP olive oil
2 onions, diced
12 cloves garlic, smashed
6 TBSP brown sugar
1/4 c chicken stock
2 TBSP tomato paste
1 28 oz can diced tomatoes
2 branches fresh rosemary
2 bay leaves
1/4 c cider vinegar
2 c water
Preheat oven to 325.
Combine salt, garlic powder, paprika and pepper. Rub over brisket.
Heat oil in a 6 quart Dutch oven over medium heat, brown brisket on both sides. Remove and set aside.
Reduce to medium, add stock, onions and garlic until softened, about 12 minutes. Add remaining ingredients and stir to combine, bring to a boil.
Return brisket to pot. Cover tightly with foil and lid. Cook for 1 hour. Rotate meat and cook until fork tender for 1 1/2 – 2 hours.
Remove from oven, uncover, cool to room temp and refrigerator overnight.
Heat oven to 325. Slice brisket, return to the pot and heat through, about 45 minutes. Serve with sauce.