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Brown Sugar and Chili-Braised Brisket
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Brown Sugar and Chili-Braised Brisket
Active time: 25 minutes
Start of finish: 3 1/2 hours

Making this brisket in advance and giving it time to rest in the refrigerator really helps deepen the flavors in the dish and makes the meat even more tender.

1/4 cup canola oil
One 5- to 5-pound first-cut brisket
2 teaspoons kosher salt, divided
1-teaspoon black pepper
2 cups beef stock
1 15 oz. can tomato sauce, or 2 cups strained tomatoes
1/2 cup plus 1 tablespoon brown sugar, divided
6 large shallots (about 6 oz), sliced
4 whole garlic cloves
1 dried chili pepper
1 tablespoon apple cider vinegar

Preheat oven to 350°F. Pat brisket dry and season with 1 1/2 teaspoons salt and pepper. Heat oil in a stovetop-safe roasting pan set over 2 burners until very hot but not smoking. Sear brisket on both sides until a brown crust has formed, 8 minutes per side. While brisket is searing, combine beef stock, tomato sauce, 1/2 cup brown sugar, shallots, garlic, dried chilies and remaining 1/2 teaspoon salt. Bring to a boil, reduce to a simmer and keep warm. Discard all but 2 tablespoons oil from roasting pan, then pour sauce over brisket. Cover tightly with heavy-duty aluminum foil and place in oven. Braise for three hours, until brisket is very tender. Remove from oven, loosen foil, remove chili peppers and cool for 2 hours. Reseal foil and place in refrigerator for at least 8 hours, or up to 24 hours. Remove brisket from refrigerator and remove any solidified fat from the roasting pan. Remove brisket and bring sauce to a boil over 2 burners. Add remaining tablespoon brown sugar and apple cider vinegar stir to incorporate. Lower hear and simmer until sauce has reduced and thickened slightly, about 10 minutes (makes about 2 cups gravy). Slice brisket across the grain into 1/4-inch thick slices. Serve with gravy.

Recipe © 2009 Adeena Sussman