With brisket, you have the advantage of many make-ahead options, including braising the meat a day ahead, then slicing it hot or cold and reheating it in the sauce.
- Portion size 12 servings
Ingredients
Method
In large roasting pan, stir together raisins, stock, vinegar, tomato paste, onions, garlic, thyme, salt and pepper.
Add brisket to pan; spoon stock mixture over top. (Make-ahead: Cover and marinate in refrigerator for up to 24 hours.)
Cover pan with foil or lid; braise in 325°F (160°C) oven, basting every 30 minutes, until brisket is fall-apart tender, 4 to 5 hours. Transfer to cutting board; tent with foil and let stand for 10 minutes. Skim fat from pan juices.
In small bowl, whisk flour with 1/4 cup (50 mL) cold water to make thin, smooth paste; whisk into pan juices. Place pan over high heat; boil, whisking, until thick enough to coat back of spoon, about 4 minutes. (Make-ahead: Let brisket and sauce cool for 30 minutes. Return brisket to sauce and transfer to refrigerator; let cool completely. Cover and refrigerate for up to 1 day. Slice thinly across the grain. Arrange slices in sauce; cover and reheat in 325°F/160°C oven until hot, about 1 hour.) Slice brisket thinly across the grain and serve with sauce.
Nutritional facts <b>Per each of 12 servings:</b> about
- Sodium 259 mg
- Protein 25 g
- Calories 301.0
- Total fat 12 g
- Cholesterol 61 mg
- Saturated fat 5 g
- Total carbohydrate 23 g
%RDI
- Iron 24.0
- Folate 7.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 12.0
