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Jeremy Salamon's Brisket

Yield: 8-10 servings

Ingredients

1 (6lb) beef brisket, with most of the fat trimmed

¼ cup + ½ tablespoon kosher salt, divided

6 medium yellow onions, quartered

3 tablespoons canola oil

1 tablespoon ground cumin

2 tablespoons smoked paprika

2 cups golden raisins

2 cups ketchup

¼ cup sherry vinegar

Directions

  1. Rub brisket with ¼ cup salt, covering it evenly. Set a wire rack on a rimmed baking sheet and place brisket on top. Transfer to refrigerator, uncovered, to rest overnight up to 24 hours.

  2. Preheat oven to 400 F. Toss onions with canola oil, cumin and ½ tablespoon salt in a large bowl. Spread onions evenly on rimmed baking sheet and roast for about 1 hour, until they start to char. They should look slightly blackened and deflated.

  3. Let onions cool completely and place in 9x13 roasting dish. Cover with plastic wrap and refrigerate overnight.

  4. The next day, preheat oven to 300 F. Remove brisket and onions from fridge, and rub brisket all over with smoked paprika. Place brisket on top of onions, fat side up. Whisk together ketchup, vinegar and raisins in medium bowl, and pour over brisket. Cover roasting dish tightly with aluminum foil.

  5. Place brisket in oven, and cook for 4-6 hours until fork-tender. It should fall apart with a gentle pull of a fork and melt in your mouth when tasted. The brisket can be sliced and served, or even better, cool completely and cover, and refrigerate overnight. Gently reheat the next day and serve. 

Recipe adapted from Second Generation

 

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