A few notes: You don’t need much liquid. The brisket will create its own liquid and basted itself. The critical item is that the lid must be tightly sealed so the meat doesn’t dry out. Wrap aluminum foil tightly over your pan, or use it to create an extra seal between the pan and lid if your pan has a lid. If you are checking the brisket mid-way through cooking, remember to reseal the lid tightly.
The cook time below (~3hrs) will give you nice slices. If you want to pull the brisket, cook for longer — closer to 5hrs total. At this point the meat will be truly fork tender and shred easily.
Brisket is particularly delicious when served a day after cooking. If you have time, cook first then refrigerate whole; it will be much easier to slice cold. Serve at room temperature or warm (cover tightly and baste with cooking liquid before reheating so it doesn’t dry out).
Sweet & Sour Brisket
By Rachel Rosen
- 4 tablespoons dried onion flakes
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon freshly grated black pepper
- 1/4 cup dry red wine
- 1 cup browned sliced onions (optional)
- ½ cup whiskey (optional)
- Bring brisket to room temperature (remove from fridge aprox 30 minutes before you start cooking).
- Brown brisket in roasting pan on both sides.
- Mix all marinade ingredients together and rub over the meat.
- Transfer to oven roasting pan and COVER TIGHTLY (see note above).
- Cook at 350F for about 1.5 hours, then turn over and cook for 1.5 hour or until meat is soft and tender. Cook an additional 2 hours if you want to pull (shred) the brisket.