Other than the “fridge time,” this recipe is fast compared to most brisket cooks. We’ve dialed up the temperature from “low and slow” and cook it in about half the time – and, it comes out tender and moist.
- 3 lbs Moody’s beef brisket w/ some fat
- 4 t kosher salt
- 2 t freshly ground black pepper
- ½ t cayenne pepper
- 1 C apple juice
- 1 large onion sliced
- 4 garlic cloves sliced
- 2 T butter
- 1 t kosher salt
- 1 T fresh rosemary minced
Season both sides of the brisket generously with the salt, pepper, and cayenne. Using a rack on a platter, place the brisket in the refrigerator uncovered for 8 to 12 hours (racking allows the air to get to both sides).
After “fridge” time, pre-heat the oven to 325°F.
In a medium saucepan, melt the butter over medium heat; add the onion and salt and cook until translucent (about 5 minutes). Stir in the garlic, rosemary, and apple juice; increase the heat to high and boil until liquid is reduced by half (about 3 minutes).
Transfer half of the apple-onion mixture into a baking dish and place the brisket, fat side up, on top of the mixture. Cover the brisket with the remaining apple-onion mixture and cover the baking dish tightly with foil.
Bake in the preheated oven for 90 minutes. Reduce oven temperature to 250°F and bake until fork tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
Transfer the brisket to a platter and tent with foil.
Reserve the apple-onion braising liquid mix, skimming off any fat from the top, and set aside as a sauce.
When ready to serve, slice the brisket across the grain and serve with the sauce.
Wine Pairing: A nice Red Blend will go nicely with this meal.