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Categories:
shallots garlic chili powder paprika ground cinnamon oregano kosher salt beef brisket Worcestershire sauce salt brown sugar cider vinegar
Viewed: 18 - Published at: 6 years agoIngredients
- 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)
- 14 cup Worcestershire sauce
- 1 (14 ounce) can no-salt-added diced tomatoes
- 14 cup dark brown sugar, packed
- 14 cup cider vinegar, kosher for Passover
Method
- Combine shallots, garlic, and chili poweder, paprika, cinnamon, oregano, and salt in a small bowl.
- 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.
- Pour Worcestershire sauce over meat.
- Cover the pan with foil and set aside at room temperature while the oven heats to 350 degrees fahrenheit.
- Bake the brisket, covered, for 2 hours.
- Meanwhile, blend tomatoes, brown sugar, and vinegar in a large blender or food processor until smooth.
- 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.
- 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.
