I have recently had my life changed by a cookbook. It was given to me for Christmas, but I knew long before then that I would love it, I just didn’t know how much I would love it. It’s the Smitten Kitchen cookbook and I have made at least 10 recipes from there with resounding success. I have not taken pictures of everything, sadly, because I wanted to share some mind blowing short ribs with you, but they were consumed before any pictures could be taken. As was the granola, and the maple bacon biscuits. Oh, and the fried egg on potato latkes, and the cucumber dill coleslaw that tasted like a big bowl of dill pickles, and the flat roasted chicken on tiny potatoes that made surviving a two week cleanse completely bearable. Are you getting the impression that you should buy this cookbook and then go through it page by page and make EVERY recipe? Good, because that is precisely what I am suggesting. But don’t take my word for it, make this brisket, put one bite in your mouth (whereupon it will instantaneously melt), and then go buy the book.
PS Read through the recipe and plan ahead as the brisket needs to rest. The good news is you can make it a day ahead of time for easy dinner parties, the bad news is it’s not going to be tonight’s dinner.
4 -5 lb piece beef brisket
1 1/2 teaspoons kosher salt
1 cup beef stock
3 Tbsp tomato paste
1/4 cup dark brown sugar
1/4 cup each, balsamic and white wine vinegars
4 tsp paprika
2 tsp Worcestershire sauce
1/8 tsp red chili flakes
1 tsp garlic powder
2 Tbsp onion powder
1. Season brisket all over with salt and freshly ground pepper. Mix all remaining ingredients together in a medium bowl.
2. Place brisket in slow cooker, pour sauce over and cook for 10 hours on low.
3. Rest the brisket in an oven proof dish with all the sauce in the fridge for several hours. I put the brisket on before bed the night before, popped it in the fridge in the morning and then had it for dinner.
4. While cold, remove the fat from the top of the sauce, then place the brisket on a cutting board and slice into 1/2″-1″ slices. Place back in sauce and heat the brisket, tightly covered, either with a lid or tinfoil, in a 300 degree oven for 1 hour or until the sauce is bubbling at the edge. Serve immediately. We had ours with buttermilk mashed potatoes and fresh veggies.