Tangy Spiced Brisket

In my quest to FINALLY share all of my holiday recipes from this past spring, I am at the last one!  The great thing is that it is perfect timing for you to add to your Thanksgiving menu!  This is the last recipe I'll be sharing before Thanksgiving, because I'll be scurrying around the kitchen after work to cook up a storm.  :)  Let the festivities begin!

I just wish I had more pictures because I did not originally intend to post this.  This will be due for an update soon!

Tangy Spiced Brisket
From Smitten Kitchen via Emeril Lagasse

Ingredients

• 3 large onions, sliced
• 3 Tbsp. vegetable oil
• 6 cloves garlic, peeled and halved
• 1 tsp. paprika
• 2 tsp. salt
• 1 1/2 tsp. garlic powder
• 1 1/4 tsp. black pepper
• 1 1/2 tsp. onion powder
• 1/8 to 1/4 tsp. cayenne
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme

• 2 cups beef stock (no or low sodium)
• 1 cup ketchup*
• 1 cup chili sauce (Like Deb, I used Heinz, which is not very spicy)
• 1 cup brown sugar
• 8 to 10 pound brisket

Directions
Prepare the sauce:

1. Heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most of liquid has evaporated, about 15 minutes.

2. Add halved garlic cloves and saute for 3 minutes more.

3. Stir in spices and seasoning (paprika, salt, garlic and onion powders, black pepper, cayenne, oregano and thyme) and cook for 2 minutes. Set aside.

4. In a large bowl, stir together the beef stock, ketchup, chili sauce and brown sugar.  It is fine if the brown sugar has some lumps.

5. Using oven:

• Place brisket in a baking dish or casserole, spread onion mixture over the top, then pour sauce mixture over the entire dish.
• Cover tightly with foil.
• Bake at 350F until tender but not falling apart, approximately 3 to 4 hours.

Using slow cooker:

• Place brisket in slow cooker, spread onion mixture over the top, then pour sauce mixture over the entire dish.
• Cover with the lid.
• Cook on low for 10 hours.

6. For both methods, rest the dish.  To defat the brisket, use a spoon to scrape off large fat deposits adhered to the top and bottom of the brisket while still hot.  Defat the sauce after it has chilled.

7. Chill entire dish in the fridge for several hours and up to one day; this resting time will significantly enhance the flavor and texture of the meat.

8. An hour prior to serving, defat the sauce.

9. Cut the brisket into 1/2-inch slices.

10. Optional: For a smoother sauce, run through a blender or break up the onion and garlic with a wooden spoon.

11. Place the sliced meat back into the dish or slow cooker and spoon the sauce over the meat. Cover and bake at 300°F / reheat until it is bubbling at the edges, up to to 30 minutes.

Makes 8 to 10 servings

And with that, my spring holiday dishes are all posted!  These have been hanging over my head, ready for posting for months now...  Well, it serves me right for my month-long Europe trip!  :)

Now, I'm headed to the grocery store #1 with my shopping list in hand.

What are you making for Thanksgiving?