Holiday Beef Brisket Recipe
Holiday Beef Brisket
Submitted By: Taz


Ingredients:

5-7 lb Point End Beef Brisket - partially trimmed (you want a bit of fat so don't remove it all)
¼ Cup High Temperature Oil such as grape seed, avocado, peanut, or canola oil - divided
2 Large Yellow Onions - halved and sliced
6-8 cloves Fresh Garlic - minced fine
12oz Tomato Paste
½ Cup Dark Soy Sauce
½ Cup Brown Sugar
¼ Cup Cider Vinegar
¼ Cup Dijon Mustard
1 Tbs Smoked Paprika
2 tsp Celery Seed
1 Cup Beef Broth
¼ Cup Apple Juice
Kosher Salt to taste
Fresh Ground Black Pepper to taste

Preparation:
  1. Make sure that your brisket is at or near room temperature (remove from refrigerator apx 30 minutes before starting - Preheat oven to 300ºF
  2. Place your minced garlic in a small bowl and add 2 Tbs of the oil - Thoroughly combine - Set aside until needed
  3. Rub the brisket with the remaining 2 Tbs of oil and season liberally with salt and pepper 
  4. Place a 12 inch cast iron skillet over high heat and allow to heat until just smoking
  5. Place your brisket in the skillet and sear on all sides until well browned (apx 3-4 minutes to a side)
  6. While the brisket is searing, combine the tomato paste, soy sauce, brown sugar, vinegar, mustard, paprika, and celery seed in a medium bowl until fully integrated into a smooth paste - Set aside until needed
  7. Remove the skillet from the heat and transfer the brisket to a plate or cutting board
  8. Place ½-¾ of the onion in the skillet as a 'bed' for the brisket
  9. Place the brisket on top of the onion 'bed' - Rub the brisket with ½ of the minced garlic and oil (from step 2) - Flip and rub the remaining minced garlic and oil over the brisket
  10. 'Paint' the brisket with the tomato paste mixture (from step 6) - NOTE: You don't have to flip the brisket, just coat all accessible sides and use all of the paste
  11. Place the remaining onions on top - Add the beef broth and apple juice to the skillet pouring it around the outside to avoid washing off the paste
  12. Place a sheet of parchment paper on top and tightly cover with a double layer of aluminum foil - NOTE: The sauce is acidic so the parchment paper forms a protective barrier between the meat/sauce and the aluminum keeping it from 'burning through
  13. Place the wrapped skillet on a baking sheet, and place in the center of the preheated oven
  14. Allow to cook undisturbed for 1 hour per pound of meat until cooked through and 'flaky tender' (if you want it softer for shredding allow to cook longer up to an additional 2 hours)
  15. Once cooked, transfer the brisket to a cutting board and loosely tent with foil - Allow to rest for 30 minutes before slicing across the grain
  16. Serve hot with the onions and some of the sauce from the skillet over the top
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