Diary of a Foodie

Temple Israel Brisket

Diary of a Foodie: Season Two: North Carolina: BBQ and Beyond

Serves8 generously
  • Active Time:30 min
  • Start to Finish:4 3/4 hr
January 2008
  • 1 (4 1/2- to 5 1/2-lb) boneless beef brisket, trimmed, leaving a thin layer of fat
  • 1 1/2 teaspoons seasoned salt or Cavender's Greek
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 celery ribs, coarsely chopped
  • 3 medium onions, chopped, divided
  • 1 (12-oz) bottle tomato-based chili sauce
  • 1 cup ketchup
  • 1 tablespoon strong-brewed coffee
  • 1 tablespoon grainy mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup dry red wine
  • Pat brisket dry. Mix together seasoned salt, kosher salt, and 1 1/2 teaspoons pepper and sprinkle all over brisket. Heat oil in a 17- by 11-inch flameproof heavy roasting pan (straddle 2 burners if necessary) over medium-high heat until it shimmers, then brown brisket, fat side down, about 5 minutes.
  • Turn brisket and add celery and one third of onion to pan, pushing vegetables down around brisket, then cook, stirring vegetables occasionally, until brisket is browned and vegetables are golden, 6 to 8 minutes. Remove from heat.
  • Stir together chili sauce, ketchup, coffee, mustard, Worcestershire sauce, and remaining onion and pour over brisket. Cover tightly with foil and bake 1 hour.
  • Add wine to roasting pan and continue to bake, covered, until brisket is very tender when pierced with a fork, 2 1/2 to 3 hours more. Let stand, loosely covered, 15 minutes.
  • Slice brisket across the grain and arrange on a platter. Skim fat from pan sauce in roasting pan, then transfer sauce to a gravy boat or bowl. Serve meat with sauce.
Cooks' note: Brisket (unsliced) can be made 3 days ahead and chilled, uncovered, until cool, then covered. Chill sauce separately. Slice cold brisket and cover with sauce (discard fat first) in a large baking dish, then reheat, covered tightly with foil, in a preheated 350°F oven until hot and bubbly, 35 to 45 minutes.
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