You will be adding this scrumptious dish to your meal rotation. The secret is to cook it low and slow.

Total cook time is 5 hours, yields 10 servings.

INGREDIENTS

One 5 pound brisket

Kosher salt

Ground black pepper

4 onions, sliced into 1/4 inch thick rings

1/4 cup ketchup

2 tbsp tomato paste

1tbsp tomato paste

1tbsp soy sauce

1 tbsp dark brown sugar

4 garlic cloves minced

small cilantro sprigs for garnish

DIRECTIONS

Step 1

Preheat the oven to 300. Season the brisket generously with salt and pepper. In a large enameled cast-iron casserole, spread the onions in a single layer and lay brisket on top. In a small bowl, whisk the ketchup with the tomato paste, soy sauce, brown sugar, and garlic. Spread the sauce all over the brisket.

Step 2

Cover the casserole and transfer to the oven. Braise the brisket for about 3 hours, until the meat is very tender. Uncover and continue cooking for 1 hour, until the sauce has thickened. Let the brisket cool in the sauce for 30 minutes.

Step 3

Transfer the brisket to a work surface and slice across the grain. Arrange the slices on a platter and spoon some of the sauce over the top. Garnish with cilantro and serve with the remaining sauce on the side.

The brisket in its sauce can be refrigerated for up to 5 days if you want to make it ahead of time.

Bon Appetite 🤪