This is a traditional braise, and finished with a not so traditional finish. The result is a velvety smooth, sweet and sour sauce that pairs so well with the deep flavored brisket. I made this as one option for my Passover seders, (smoked brisket too!) but you can definitely make this anytime you have a hankering for a good piece of meat!
I always recommend 2nd cut of brisket, because it has enough fat to keep it moist with the low and slow cooking. Plus, it tends to be a bit cheaper than the first cut, so that doesn’t hurt. In this case, because of the sauce – you can’t go wrong either way.
I’ll be honest, I was in the middle of Passover cooking and quickly took this to my photography setup by the window – and took these shots with my iphone! It sometimes even makes me mad that some pictures just come out better with my phone. In any case, I do hope you make this! I sure it would work nicely with another cut of beef as well. Share pics and tag me on social media!
This recipe was adapted from What Jew Wanna Eat’s Bourbon and Coffee Braised Brisket with Cranberry Sauce.
Ingredients
- 4-5 Pounds 2nd cut Brisket
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1 Tablespoon grapeseed oil
- 2 large onions, large dice
- 3 large carrots, large dice
- 3 celery stalks, large dice (leaves removed)
- 4 garlic cloves, slightly smashed
- 1 rosemary spring
- 1, 6 oz tomato paste
For the sauce
- 1/2 cup light brown sugar
- 2 Tablespoons white balsamic vinegar (apple cider or red wine work too)
- 1 1/2 cup good red wine
- 1 cup chicken stock
- 3 oz bag of frozen cranberries (or fresh)
Instructions
- Season your brisket liberally with salt, pepper, onion and garlic powder, paprika. Rub in it with your hands and massage the meat ensuring it has covered every nook and cranny. Allow to sit room temperature.
- Meanwhile, in a pan large enough to hold the brisket, add oil and allow it to get hot. Add brisket and DO NOT MOVE for a few minutes. (You should hear a sizzle, or your pan is not hot enough.) After approximately 7-8 minutes, turn to the other side. It should be a deep dark color. Continue browning on the other side for about 5-8 minutes. The darker the caramelization, the more depth of flavor you will acheive.
- Remove the brisket from the pan and put on a dish so you can collect any juices.
- In the same pan, add all the vegetables and let them caramelize as well - without moving them. When they have color on all sides, add the tomato paste and coat all the veggies and continue to cook out the acidity for approximately 5 minutes.
- Add the wine and chicken stock and whisk well so that everything combines. Add the brisket back into the sauce, and cover, Braise low and slow (on the stove, but in the oven works too) until the brisket is tender, but not falling apart.
- After approximately 3 hours, remove the brisket, and slice. Reserve. Strain the braising liquid, and remove the veggies.
- Put the braising liquid back into the pan and add the brown sugar, vinegar and cranberries and allow them to pop and get thick. Add the brisket back in and serve immediately, or allow to cool in sauce and just reheat when serving!