Braised Brisket

with Barbecue Sauce

Makes 8 to 10 servings

This saucy brisket takes a bit of advanced planning, but it doesn’t require much active work. I prepare it over the course of a week to serve on the weekend. It’s another example of a dish that uses the marinade throughout the recipe: The smoky, tomato-based marinade becomes the brisket’s braising liquid, then is reduced into a sweet and sticky glaze that caramelizes under the broiler. I like to let the cooked braised brisket rest in its braising liquid overnight, which makes slicing easier, but you can also serve it right away—and even skip the glazing and broiling step, if you’re in a hurry. Serve it with Fresh-Corn Polenta with Butter and Herbs, Crispy Salt and Pepper Potatoes, Grilled Carrots with Sweet and Sour Carrot Sauce, or Brussels Sprouts with Mustard Vinaigrette.

• ¼ cup kosher salt, plus more for the sauce
• 2 tablespoons granulated sugar
• One 6- to 8-pound beef brisket (first/flat cut), trimmed
• 2 tablespoons ancho chile powder
• 2 tablespoons ground cinnamon
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon chipotle powder
• 3 tablespoons Dijon mustard
• ¼ cup roughly chopped ginger
• 6 garlic cloves, peeled
• 1½ cups red wine vinegar, plus more for the sauce
• 2 white onions, cut into ⅛-inch slices
• One 28-ounce can crushed tomatoes (or whole tomatoes, crushed with your hands)
• 12 ounces pilsner beer
• ¼ cup packed light brown sugar, plus more for the sauce
• ¼ teaspoon liquid smoke (optional)

In a small bowl, mix the salt and granulated sugar. Rub the cure all over the brisket, wrap in plastic, and refrigerate overnight, or for up to 2 days.

In a blender, combine the spices, mustard, ginger, garlic, and vinegar. Puree until smooth. Pour into a bowl and add the onions, tomatoes, beer, brown sugar, and liquid smoke (if using). Stir to combine. Place the brisket in a roasting pan and pour the marinade over. Cover with plastic and refrigerate for 2 days, flipping the meat over after the first day.

Preheat the oven to 275°F. Cover the roasting pan with foil (after discarding the plastic) and bake, flipping the brisket every 30 minutes or so, until the meat is fork-tender, 3 to 4 hours. (If time allows, let the brisket cool in its liquid after it’s done cooking, then cover the pan and refrigerate overnight. Follow the instructions for slicing the brisket and reducing the sauce in the next step, but rewarm the brisket for about 10 minutes in a 350°F oven before broiling.)

To serve the brisket right away, remove it from the pan and transfer to a cutting board. Preheat the broiler. Strain the braising liquid into a medium saucepan and discard the solids. Bring the liquid to a boil and reduce until thick enough to coat the back of a spoon. Season the sauce to taste with salt, vinegar, and brown sugar. Slice the brisket against the grain into ¼-inch slices. Transfer to a baking dish and pour the sauce over. Broil until the brisket is browned and glazed, watching carefully to prevent burning, 4 to 5 minutes. Serve.

The Takeaway

It’s common to salt large cuts of meat a day or two ahead of time, but I like to add sugar to my cure, which also penetrates the meat. It doesn’t make the meat taste sweet, just more flavorful, as when sugar is used to cure bacon. I also use the 2:1 salt-to-sugar cure on other braised or roasted meats, such as pork shoulder, larger cuts of lamb, and chicken thighs.