Happy new year to those of you who celebrate Rosh Hashanah. L’Shanah Tovah!
Last night, we sat around our beat up kitchen table, the same one Steve and I had in our tiny NYC apartment, now marked by over a decade of scribbles and tasty spills, and ate this tender brisket. It was our usual chaos, with the kids all trying to tell us about their day at the same time while Sophie clamored to be fed, and instead of a big feast, I only served one dish: this sweet and spicy slow cooked brisket.
We dipped Michigan apples into raw honey and tore into a round Challah lovingly baked and shipped by grandma Mimi in New Jersey. There was no apple cake or other traditional dishes, but it was a special celebration, one to remember, the first holiday celebrated with Baby Sophie.
The brisket was a wonderful, sweet yet subtly spicy dish to awaken your taste buds and bring in a sweet new year. And for those of you who are just celebrating the first full week of fall, this dish is also one to bookmark as it’s the perfect weeknight supper to simmer in your slow cooker on a blustery and windy day.
Recipe: Sweet and Spicy Brisket
Preparation time: 15 minute(s)
Cooking time: 3 hour(s) 20 minute(s)
Number of servings (yield): 12
- 4 to 5 pound brisket (you can go larger as needed, you’ll have a lot of sauce)
- 1 large vidalia onion, minced
- 4 large carrots, peeled and cut into 1 inch coins
- 3 tablespoons of olive oil
- 2 garlic cloves, peeled and minced
- 1 teaspoon of paprika
- 2 teaspoons of ancho chili powder
- 1/8 teaspoons of cayenne pepper
- 2 cups of beef stock
- 1 cup of dark brown sugar
- 1 cup of ketchup
- 2 bottles of dark beer (approximately 2 cups), such as porter or larger
- 1/3 cups of Asian garlic chili sauce (I used a very spicy Vietnamese sauce purchased in the International aisle of the supermarket – if using Heinz chili sauce, boost this to one cup)
- In a large Dutch oven, pour the olive oil and heat on medium heat. Brown the brisket on both sides, approximately 5 minutes on each side. Remove from pan and set aside.
- Add the onions and garlic to the Dutch oven, do NOT remove the brisket grease and remaining olive oil. Saute until soft and translucent, 5-7 minutes.
- Add the carrots, spices, ketchup, brown sugar, stock, beer, chili sauce and stir well. Cook for another 2 minutes, to bind the flavors together.
- If you are cooking the brisket in the slow cooker, now is the time to transfer everything to it. First place the brisket on the bottom and pour the sauce on top. Cook on high setting for 3-5 hours, flipping it every 30 minutes or so.
- If you are not cooking it in the slow cooker, put the brisket back in your Dutch oven and flip it a couple of times to mix well with the sauce. Cover and cook on low heat for 3-5 hours, flipping it every 30 minutes or so.
- Brisket should be fall apart tender when ready to eat. Slice it carefully into 1 inch wide pieces. Serve piping hot with some oven baked fingerling potatoes and plenty of sauce and bright carrots. Enjoy!
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