Although I’m cutting meat out of my daily life, I decided that I do not want to extend that practice to holiday celebrations. There is something very special about brisket on Passover. I am not ready to let go of that tradition (at least not yet). Here is the recipe my mother and I will be using this year for our Passover Seder on the first night.
Oven Braised Barbecued Brisket (from Gourmet Today)
What You Need
– 1 (4 pound) beef brisket, preferably second cut
– 1 tablespoon salt
– ¾ teaspoon freshly ground black pepper
– 2 tablespoons veggie oil
– 1 large onion (halved lengthwise and thinly sliced lengthwise)
– 1 cup beef stock (reduced sodium)
– 1 cup tomato sauce
– 1/3 cup cider vinegar
– 1/3 cup packed light brown sugar
– 1 tablespoon Worcestershire sauce
– Parchment paper
What You Do
1. Put a rack in middle of oven and preheat oven to 325.
2. Pat brisket dry and rub salt and pepper all over it.
3. Heat oil in 12 inch heavy skillet over moderately high heat until hot but not smoking.
4. Add brisket and cook, turning once, until browned on both sides, about 10 minutes.
5. Transfer brisket to a 13-by-9 inch baking dish.
6. Add onion to skillet and cook over moderate heat, stirring frequently, until browned 7 to 8 minutes.
7. Add stock and deglaze skillet by boiling, scraping up browned bits for 1 minute.
8. Stir in remaining ingredients and bring to a simmer, stirring occasionally.
9. Pour sauce over brisket.
10. Cover meat with a sheet of parchment and cover pan tightly with foil.
11. Braise in oven turning meat once, until fork tender 3-3.5 hours.
12. Transfer brisket to a cutting board and slice across the grain.
13. Skim off and discard fat from surface of sauce. Serve sauce spooned over meat.