Always choose a "first cut," also known as a "flat cut" brisket. Weighing 7 to 9 pounds, the meat should have a layer of fat along the bottom and a nicely marbleized interior. Plan for about one pound per person to allow for trimming and shrinkage. Start this recipe a day before so the brisket has time to marinate.
Makes 6 to 8 servings
1 8- to 9-pound brisket
Extra-virgin olive oil
1/2 cup vegetable oil
2 tablespoons garlic, minced
1/2 cup medium Spanish onion, diced
1/2 cup carrots, diced
2 cups strong, brewed coffee
1 1/2 cups dry red wine
1 cup cider vinegar
1 quart chicken stock
1 quart beef broth
1/2 cup tomato paste
Kosher salt and freshly ground pepper, to taste
4 tablespoons spice rub
Spice Rub
1/2 cup chili powder
1/4 cup paprika
1/4 cup dried oregano
1/4 dried thyme
1/4 cup granulated sugar
1/4 cup granulated garlic
1/8 cup kosher salt
Preheat oven to 350 degrees.
Brush a light coat of extra virgin olive oil over brisket. Spread spice rub over brisket. Marinate for 2 to 24 hours.
Heat a saute pan to medium-high and add 1/4 cup vegetable oil. Saute the diced onions, carrots and garlic until the onions are translucent, 3 to 5 minutes. Remove and set aside. Turn heat to medium, add the other 1/4 cup oil and sear the meat on both sides. Remove meat to a cutting board.
Line a roasting pan with aluminum foil, allowing a 6- to 8-inch overlap on all sides. Place brisket in the center of the lined pan and add the remaining ingredients and the onion-garlic-carrot mixture. Bring foil together and pinch closed to create an airtight bag.
Roast for 2 1/2 hours, then check to see if meat is fork-tender.
Remove from oven and let brisket rest covered and in the foil for 20 minutes.
Defat the remaining liquid by skimming the surface with a ladle. Pour remaining liquid into a blender and puree. Salt and pepper to taste.
Slice brisket against the grain. Serve hot with sauce.
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