Holiday Brisket

Brisket is a versatile cut that can be a festive holiday centerpiece or a warm comfort food for any family dinner. This recipe became an instant favorite. Special thanks to my son-in-law, David, who shared it with me.

Ingredients:

• 4-5 lb. Ramstead Ranch brisket
• 1 tsp Hungarian paprika
• Sea salt
• Black pepper, freshly ground
• 4 Tbsp vegetable oil
• 3 large onions, chopped
• 4 cloves garlic, chopped
• ½ tsp ground allspice
• ¼ tsp red pepper flakes
• 2 c red wine
• 2 c canned crushed tomatoes (I substitute chopped fresh tomatoes)
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 lbs sweet potatoes, peeled and cut crosswise into 1-inch rounds
• 6-8 small carrots, peeled and cut into 1 ½ inch pieces
• ½ lb pitted prunes or dried plums
• ¼ c fresh Italian parsley, chopped for garnish

Tools:

• Large Dutch oven or other ovenproof pot with lid
• Cutting board
• Platter

Instructions:

1. Trim brisket of excess fat, rinse, and pat dry. 
2. Rub the meat on all sides with the paprika and season generously with salt and pepper.
3. Heat the oil in the Dutch oven.
4. Sear the brisket on all sides until dark brown. (about 4 min per side)
5. Transfer to a plate and set aside.
6. Preheat oven to 350 degrees.
7. In the same Dutch oven add the onions and cook, stirring occasionally until golden brown and tender.
8. Add garlic, allspice, and red pepper. Sauté until garlic is fragrant, about 2 min.
9. Return the brisket to the pot, fat side up.
10. Pour in the wine, tomatoes, and 4 c of water.
11. Add the bay leaves, thyme, and rosemary.
12. Cover, place in oven, and cook, basting often with the sauce in the pot.
13. Remove from oven when the meat is tender and breaks apart with a fork, about 3 hrs.
14. Add sweet potatoes, carrots, and plums/prunes.
15. Cook 1 hour longer, or until sweet potatoes and carrots are tender.

Arrange sliced brisket on warmed platter with the vegetables, spoon over sauce from pot, and garnish with parsley.

Enjoy!