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Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Advertisement Step 2 Heat olive oil in a large skillet over medium heat; cook and stir carrots, onion, mushrooms, and celery until Step 3 Combine kosher salt, black pepper, chili powder, cinnamon, nutmeg, allspice, cloves, and. Oil, salt, and pepper brisket, sear all sides until browned. Reduce heat to very low.
In a bowl, mix together barbecue sauce and water, add to brisket as well as onions and garlic. Cover and simmer for 1½-2 hours. Preheat an oven to 325°F. Season the brisket with the paprika, salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, warm the olive oil.
Add the brisket. Place the brisket on top and drizzle the top with oil. Wrap tightly and rest at room temperature for 2 hours. If you are making this ahead of time, you can refrigerate.
Meltingly tender brisket is the centerpiece of a family-friendly meal; leftovers make a tasty pasta ragu. If you plan to make Linguine with Beef and Onions, reserve eight ounces of sliced cooked brisket. Ingredients 3 pounds first-cut brisket (or flat-cut), trimmed of fat 4 teaspoons kosher salt 2 teaspoons freshly ground black pepper 1/2 teaspoon cayenne pepper For the Braising.
Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours.
Place the brisket back in the pan on top of the onions and spread the tomato paste on top. Scatter the carrots and garlic around the edges. Cover the pan tightly with aluminum foil or a lid, and bake for 1-1/2 hours.
Remove the pan from the oven and transfer the brisket to a cutting board. Sprinkle brisket evenly with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat a large Dutch oven over medium-high heat.
Coat pan with cooking spray. Add brisket to pan; cook 10. Preheat oven to 350°F with rack in lower third. Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers.
Season brisket with 1 tsp.
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