Meltingly tender brisket is the centerpiece of a family-friendly meal; leftovers make a tasty pasta ragu. If you plan to make Linguine with Beef and Onions, reserve eight ounces of sliced cooked brisket; refrigerate in a covered container until ready to use.
Ingredients
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1 well-trimmed beef brisket (3 ½ pounds)
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Coarse salt and ground pepper
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2 ½ teaspoons ground ginger
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¾ teaspoon ground allspice
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¾ cup cider vinegar
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½ cup tomato paste
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⅓ cup light-brown sugar
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1 small onion, finely chopped
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6 garlic cloves, minced
Directions
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Preheat oven to 325 degrees. Rub beef with salt, pepper, ginger, and allspice. In a medium bowl, combine vinegar, tomato paste, brown sugar, onion, garlic, and 1/2 cup water.
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Spoon half of the sauce into a 9-by-13-inch glass baking dish. Place brisket in dish, and spoon remaining sauce over the top. Cover tightly with heavy-duty aluminum foil (or a double layer of regular foil).
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Bake until brisket is falling-apart tender, about 3 hours. Remove brisket from dish. Skim any fat from the surface of the sauce.
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Transfer sauce to a medium saucepan; bring to a boil over high heat. Boil 5 minutes to reduce slightly. Slice brisket against the grain; serve with sauce.