My introduction to brisket was years ago during a staff dinner at a restaurant I was working in during Passover. It was love at first bite – so tender that you could cut it with a fork in a pool of brown gravy with onions, chopped tomatoes, and lots of garlic. I made one last weekend and paired it with a French gratin potato cake and haricot verts. It’s also pretty amazing served over egg noodles or couscous, not to mention the sandwiches…..
- 3/4 tablespoons kosher salt
- 1 tablespoon fresh ground pepper
- 1 tablespoon paprika
- 1/4 teaspoon cayenne pepper
- 2 teaspoons dried oregano
- 1 5-6 pound brisket
- 3 tablespoons vegetable oil
- 4 cups chicken stock
- 1 – 14 1/2 ounce cans chopped tomatoes
- 2 medium onions, thinly sliced
- 4 cloves garlic, coarsely chopped
1. Preheat oven to 350º. In a small bowl, combine the salt, pepper, paprika, cayenne, and oregano, rub all over the brisket.
2. Heat the vegetable oil in a Dutch oven over medium high heat. Brown brisket on both sides – about 10 minutes each. Remove brisket, then add chicken stock and tomatoes to pot. Return brisket to pot, scattering garlic and onions on top, cover pot and braise in oven for an hour. Uncover pot and continue to braise brisket for another hour.
3. Push some of the garlic and onions into the broth. Test the center of the brisket with a sharp knife, it should slide in easily when fully cooked. Cover the pot and return to the oven for 1 to 2 hours more – checking the meat for tenderness occasionally.
4. When the meat is done, place on a cutting board and slice across the grain. Transfer the slices to a platter and spoon the tomatoes, onions, garlic and broth on top.
