Tangy Spiced Brisket As seen on Smitten Kitchen Bookmark recipe Print recipe Download recipe Share Rating 0 out of 5 stars (0) Ingredients 8-10 servings 3 large onions, sliced3 tablespoons vegetable oil6 garlic cloves, peeled and halved1 teaspoon paprika2 teaspoons salt1 1/2 teaspoons garlic powder1 1/4 teaspoons black pepper1 1/2 teaspoons onion powder1/8 to 1/4 teaspoon cayenne (adjust to your heat preference)1/2 teaspoon dried oregano1/2 teaspoon dried thyme2 cups beef stock (unsalted or low salt)1 cup ketchup*1 cup chili sauce (Heinz used, not exactly spicy)1 cup brown sugar (light or dark)8 to 10 pound brisket Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Prepare the sauce: Heat a large skillet over medium-high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most of liquid has evaporated, about 15 minutes. Add halved garlic cloves and sauté for 3 minutes more. Stir in spices and seasoning (paprika, salt, garlic and onion powders, black pepper, cayenne, oregano, and thyme) and cook for 2 minutes. Set aside. Step 2 In a large bowl, stir together the beef stock, ketchup, chili sauce, and brown sugar. Don't worry if your brown sugar is lumpy, the acidity of the ingredients will quickly break it down. Step 3 If baking in the oven: Preheat oven to 350 degrees. Place brisket in a baking dish or casserole, spread onion mixture over the top, then pour sauce mixture over the entire dish. Cover tightly with foil and bake until very tender but not falling apart, about 3 to 4 hours. Step 4 If making in a slow cooker: Place brisket in a slow cooker, spread onion mixture over the top, then pour sauce mixture over the entire dish. Cover with the lid and cook it on LOW for 10 hours. (It's recommended to start before bed and process it in the morning to rest over the course of the day in the fridge.) Step 5 For both methods, rest the dish: When the brisket is cooked but still hot, use a spoon to scrape off any large fat deposits adhered to the top and bottom of the brisket. Step 6 If using a slow cooker, transfer the brisket and all of its sauce to a baking dish. If baked in the oven, you can continue in that same dish. Step 7 Chill entire dish in the fridge for several hours and up to one day; this resting time will significantly enhance the flavor and texture of the meat. Step 8 An hour before serving: Preheat your oven to 300°F, and remove the dish from the fridge. Remove all of the fat that has solidified with a slotted spoon for a less oily finish. Step 9 Carefully remove the meat from its sauce and place on a large cutting board. Cut the brisket into 1/2-inch slices. Step 10 If you like a smoother sauce, this is a good time to run it through a blender or smash up the onion and garlic strands with a wooden spoon. They’ll be so soft, that's all it takes. Step 11 Carefully place the sliced meat back into the sauce and spoon the sauce over the meat. Replace the lid or cover the dish tightly with foil and reheat in the oven until it is bubbling at the edges — this usually takes up to 30 minutes. Chef’s notes If you are very strictly kosher for Passover, find versions of ketchup and chili sauce without corn syrup.The slow-cooker method is highly recommended for flawless brisket every single time.The dish makes dreamy leftovers, perfect over egg noodles.
