Dry-rub your brisket with any of our speciality gourmet rubs, we tried Meat Church Gospel rub. The brisket is then seared, and put to slow cook in the oven alongside onions in a rich braising liquid made of beef stock, vinegar, tomato puree, garlic, peppercorns, and a bay leaf.

Prep time is approx 1 hour, but cooking will take all day!

Ingredients

  • 3 lbs custom cut beef brisket - choice of fattier or leaner cut

  • Favuzzi canned tomatoes

  • Meatchurch gospel rub

  • 1/4 cup grapeseed oil

  • 8 medium onions (3 pounds), sliced

  • 2 cups Newmans Fine Foods beef stock

  • 1 cup red wine vinegar

  • 1 cup tomato puree

  • 10 garlic cloves, peeled

  • 1 teaspoon black peppercorns

  • 1 bay leaf

    Directions

  • Rub the Gospel Meat Church rub all over the brisket and let stand at room temperature for 1 hour then preheat the oven to 300°F.

  • In a frying pan heat the oil. Add the brisket and cook over high heat, turning once, until browned, about 8 minutes total.

  • Add the onions and a generous pinch of salt to a deep roasting pan. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 20 minutes. Add the beef stock, vinegar, tomato puree, garlic, peppercorns, and bay leaf; bring to a simmer. Add the brisket to the roasting pan.

  • Cover the brisket (or tent with tinfoil) and bake for about 6 hours and 30 minutes, until very tender. Transfer the brisket to a carving board and let rest for 20 minutes.

  • Carve the brisket and serve with the pan juices and vegetables!