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Prep Time: 30 Minutes Cook Time: 11 Minutes |
Ready In: 41 Minutes Servings: 12 |
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I haven't made this yet, but don't want to lose this recipe. Ingredients:
2 medium shallots, minced |
2 garlic cloves, minced |
4 teaspoons chili powder |
4 teaspoons smoked paprika (or hungarian paprika) |
2 teaspoons ground cinnamon |
2 teaspoons dried oregano |
1 teaspoon kosher salt |
4 lbs first-cut beef brisket, trimmed of fat (or flat-cut) |
1/4 cup worcestershire sauce |
1 (14 ounce) can no-salt-added diced tomatoes |
1/4 cup dark brown sugar, packed |
1/4 cup cider vinegar, kosher for passover |
Directions:
1. Combine shallots, garlic, and chili poweder, paprika, cinnamon, oregano, and salt in a small bowl.
2. Rub into both sides of meat. Set the meat in a 9X13 inch baking dish, cover and refrigerate for at least 8 hours or overnight.
3. Pour Worcestershire sauce over meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350 degrees fahrenheit.
4. Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar, and vinegar in a large blender or food processor until smooth.
5. After 2 hours, pour the tomatoe mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
6. Remove the meat from the sauce. Let rest for 10 minutes, then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.
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