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Spiced Tangy Brisket

Slow Cooker or Oven-Braised



3 large onions (diced)
3 tablespoons vegetable oil
6 garlic cloves, peeled and halved
1 teaspoon paprika
2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/4 teaspoons black pepper
1 1/2 teaspoons onion powder
1/2 teaspoon cayenne
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 cups beef stock (unsalted or low salt)
1 cup ketchup
1 cup chili sauce (e.g. Heinz brand)
1 cup brown sugar (dark)
8 to 10 pound brisket

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Prepare the Sauce:

Heat a large skillet over medium high heat, add in 3 tbsp of vegetable. When the oil is hot, add in 3 large onions (diced), and sauté the onions stirring occasionally, until they are caramelized and most of the liquid has evaporated. This will take about 15 minutes.

Add 6 halved garlic cloves and sauté for 3 more minutes.

Then stir in 1 tsp paprika, 2 tsp salt, 1 1/2 tsp garlic powder, 1 1/4 tsp ground black pepper, 1 1/2 tsp onion powder, 1/2 tsp cayenne, 1/2 tsp dried oregano, and 1/2 tsp dried thyme. Stir and cook this for 2 minutes. Set aside.

In a large bowl, stir together 2 cups beef stock, 1 cup ketchup, 1 cup of chili sauce and 1 cup of brown sugar.

Cooking the Brisket:

If making in a slow cooker (which makes meat A LOT more tender): 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.

If baking in the oven: preheat the oven to 350 F (175 C). 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.

For both methods, rest the dish. If you’re using a slow cooker, transfer the brisket and all of its sauce to a baking dish. If you’ve baked it in the oven, you can continue in that same dish.

Chill the entire dish in the fridge for 3 to 4 hours and up to one day; this resting time will significantly enhance the flavor and texture of the meat.

About an hour and a half before you’re ready to serve it: Preheat your oven to 300 F (150 C), and remove the dish from the fridge. Remove all of the fat that has solidified with a slotted spoon for a less oily finish.

Carefully remove the meat from its sauce and place on a large cutting board. Cut the brisket into 1/2-inch slices.

If you like a smoother sauce, run it through a blender - this is optional.

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 to 1 to 1 1/2 hours. Enjoy!


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