Happy Fall! With the holiday season just around the corner, many of us are already in the midst of planning for Thanksgiving and Christmas. In this blog post, we'll introduce you to a mouthwatering brisket recipe that is destined to become a beloved tradition in your household – and perhaps even a more frequent one than just once a year. This recipe is perfect for those hectic days when you're hosting guests but don't have much time to spare, as it can be prepared the day before and simply reheated before serving. Think of this braised brisket as a delightful fusion of Southern barbecue and the festive spirit of the holidays.
About the brisket
Brisket, taken from the lower chest of the cow, may seem tough when raw, but the right cooking techniques, like slow braising or grill-roasting, can transform it into a tender and flavorful delight. The initial toughness is due to its location in the chest muscles, which bear 60% of the cow's weight, resulting in a high collagen content. Collagen is most concentrated in muscles that see the most action. Slow cooking is the magic that breaks down the collagen, giving you that mouthwatering texture and flavor.
A few notes on the process:
Now, let's dive into some key insights about the process. These details might seem optional, but they can elevate your dish from good to great!
Here's the basic procedure: Salt, rest, sear, slow braise, rest, reheat. It may look like a lot, but fear not, it's easy and totally worth it.
Salting ahead of time: Highly recommended is salting the brisket and tightly wrapping it in plastic wrap for at least 40 minutes, but ideally up to a day. Why the long wait? Allowing the rub to sit on the meat lets the fat absorb the sugar and salt. The salt then draws out moisture from the meat, dissolves in the meat's own juices (through osmosis), and creates its own brine, which is reabsorbed into the brisket. This process makes muscle fibers swell, dissolves proteins, and ultimately keeps the meat moist while cooking. It's the secret to achieving that tender, juicy result!
Searing: Before slow-cooking, searing the brisket is crucial for developing flavor and color. The crispy bits left in the pan after searing (known as the fond) will also enhance the sauce's flavor.
Why braise? If you're familiar with stewing, braising is quite similar. The main difference is that braising uses less liquid, and the meat, often large and whole, isn't fully submerged in the cooking liquid. It's a low and slow method that transforms collagen into soft gelatin, resulting in tender meat. This is widely considered the most forgiving way to cook.
Another rest: After cooking but before serving, it's recommended to let the brisket rest in the refrigerator. This allows the brisket's coarse grain to continue absorbing the sauce, making it even juicier and more tender. When the meat is cold, it becomes firmer and easier to cut into neat pieces. The resting phase makes it ideal for preparing ahead, as all you need to do after slicing it is drizzle the sauce and reheat, transforming it into an enticing, impressive meal.
Make-Ahead Braised Brisket with a Decadent Cranberry & Apricot Sauce
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Active Cooking Time
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Total Cooking Time
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Servings
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60 minutes
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16 hours
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4 (2lbs of meat) - 8 (4lbs of meat)
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Serving size/ingredients note: There is no need to adjust the amount of ingredients below if your meat is within 2-4 lbs of meat.
Ingredients
For the rub:
- 2 tsp kosher salt
- 2 tsp freshly ground black pepper
- 2 teaspoons dark brown sugar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika (can be smoked paprika)
- ¼ tsp cayenne pepper (optional, for a slight kick)
- ¼ tsp mustard powder
For the brisket:
- 1 whole Berkeley Beef brisket, anywhere from 2-4 lbs total, make sure fat cap doesn’t exceed ¼ inch
- 2 tbsp canola or vegetable oil
- 5 finely sliced shallots
- 5 cloves of garlic crushed or finely chopped
- 1 tbsp tomato paste
- 1 cup beef broth
- 1 (15-ounce) can tomato sauce
- ½ cup apricot preserves
- ½ cup cranberry sauce
- ⅓ dried cranberries
- ⅓ cup dried apricots, roughly chopped (no sugar added)
- ¼ cup dark brown sugar
- 2 tbsp molasses
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
Directions
1) Mix the rub, then rest: In a small bowl, mix the salt, pepper, garlic powder, onion powder, paprika, cayenne, and mustard powder together. Coat the brisket liberally and evenly with the rub, then wrap tightly in a layer or two of plastic wrap ensuring that no meat is exposed. Let the brisket sit in the refrigerator for at least 40 minutes, but ideally overnight or up to a day.
2) Preheat and Sear: Preheat oven to 325°F. In a Dutch oven or braiser, heat the oil over high heat until the oil looks like it is shimmering. Then, place the brisket in the Dutch oven until well browned for about 6 minutes. You may lift the brisket after a few minutes, but refrain from moving it around as it is searing. Flip and repeat on the other side for about 4-5 minutes. Transfer the brisket to a large plate and lower the burner heat to medium. Don’t be concerned if the bottom of the pan looks charred or slightly burned!
3) Make the sauce: Once the meat is out, add the shallots, garlic, and tomato paste to the Dutch oven. Cook while stirring occasionally until the shallots are softened, about 7 minutes.
Add the beef broth and allow the broth to bubble while scrapping the bottom of the pan to lift the browned bits. The charred bits leftover from searing earlier will enhance the flavor of the sauce!
Add the tomato sauce, apricot preserves, cranberry sauce, dried cranberries, dried apricots, dark brown sugar, molasses, soy sauce, Dijon mustard, and Worcestershire sauce. Mix to combine all ingredients and bring the sauce to a boil. Carefully nestle the brisket into the sauce, pouring any juices from the plate into the pan.
4) Braise: Cover the Dutch oven and transfer to the oven. Cook until the brisket can be easily pierced with a fork with minimal to no resistance, about 3 hours. You may choose to flip the brisket over halfway through cooking.
Note about serving: You may choose to serve the brisket right away after cooking, but for best results, cool and reheat.
5) Rest: Transfer the brisket to a large container and add the sauce. Cover and place in the refrigerator overnight and up to 3 days.
6) Reheat & serve: To serve after resting in the refrigerator, preheat the over to 325°F. Spoon off any congealed fat from the cold sauce. Remove the brisket from the sauce and cut it into ¼ inch slices against the grain while it is still cool. Place slices in a oven-safe dish (like a casserole dish) and cover with sauce. Cover the dish with foil and place in oven until brisket is warmed through, about 30-45 minutes. Serve immediately.
Note about the sauce: If the sauce thickened more than you would like while cooking, you may add a bit of beef broth or a small amount of tomato sauce to thin it out. If you choose to thin out the sauce, do not overdo it as it can dilute the flavor. Taste the sauce in case you need to adjust the seasoning.