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Author Notes: Classic European Brisket recipe that is easy to make and delightful to eat. —Chuck48
Serves 6 to 10 (size of brisket)
- 8 pounds First cut beef brisket (trimmed of most of the fat cap)
- 2 cups Beef Stock or water
- 2 cups Ketchup
- 1 cup White vinegar
- 4 Sweet Onions - Sliced
- 2 Garlic Cloves - minced
- 1.5 cups Brown Sugar
- 2 tablespoons Kosher Salt
- 1/2 cup Grapeseed, Avocado or other high smoke-point oil
- salt and pepper to taste, for seasoning brisket
- 2 cups golden raisins
- 2 cups dried prunes
- Heat oil in a large roasting pan, skillet or Dutch oven over medium-high heat
- Pre-heat oven to 350 F
- Salt and pepper brisket and add to pan
- Cook until well browned on both sides, about 5 minutes
- Add water, ketchup, vinegar, onions, garlic, brown sugar, and 2 Tbs salt. Bring to boil.
- Cover and place in the pre-heated oven.
- Cook for 1 1/2 - 2 hours, remove from oven. It will not be fully cooked. Slice AGAINST the grain into 1/4" slices and return to pan. Add the raisins and prunes. Make sure that at least 50% of each slice is covered with liquid. Adjust with stock / water if necessary.
- Recover and cook for another 1 1/2 - 2 hours or until the meat is fork tender.
- Can be served right away but will be much better if it is cooled and refrigerated overnight. Then the congealed fat can be removed and it and the meat re-heated for service
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe