I used a traditional sweet and sour brisket recipe from Kosher by Design for the cooking method and adapted the flavors to appease my husband's love of BBQ brisket. The BBQ brisket is smokey, has great depth of flavor and an incredibly tender texture. —Stylish Spoon
head garlic, peeled and chopped (about 1/4 cup chopped)
large Vidalia onion, sliced
can tomato paste
smoked Spanish paprika
fresh-ground black pepper
bulky rolls, sliced horizontally
scallions, chopped (optional)
In This Recipe
Preheat oven to 400 degrees F.
Rub brisket with garlic, salt, pepper and a generous amount of paprika.
Heat oil in a large, heavy pot or Dutch oven over high heat. Add brisket and sear 8-10 minutes per side, or until brown. Remove meat from pot. Add onions to pot and saute, stirring frequently to scrape up brown bits from the bottom of the pot; cook until onions are soft and light brown, about 8 minutes.
Place onions in bottom of a large roasting pan and top with brisket. Combine tomato paste, broth, BBQ sauce and liquid smoke and pour BBQ sauce mixture over the meat.
Bake, covered, for 2.5-3 hours. Cool for 30 minutes; slice across the grain. Serve warm over sliced rolls; top with chopped scallions, if using.