A Sweet-and-Sour Brisket to Make This Weekend
This twice-roasted brisket from chef Rick Mace of Tropical Smokehouse is good on a bun or all by itself.
- 3 pounds smoked beef brisket, fully cooked and sliced ⅜” thick
- 1 medium onion, peeled and cut into 8 pieces
- 1 carrot, peeled and sliced
- ¼ cup beef tallow or olive oil
- 1 tsp ground allspice
- 1 large garlic clove
- 2 bay leaves
- ⅔ cup honey
- ½ cup apple cider vinegar
- 28 ounces crushed San Marzano tomatoes
PREPARATION: Finely chop the onion and carrot in a food processor. Add the beef tallow to a large saucepan over medium heat, then add the onions, carrots and allspice. Cook while stirring periodically until softened, about 7-10 minutes. Add the garlic and bay leaves and cook briefly, then add the honey. When the honey has reduced by half, add the vinegar. Stir well and reduce to a glaze, thick enough to coat the back of a spoon. Add the tomatoes and simmer on low for 30 minutes. Check seasoning before removing from the heat, using salt, vinegar, or honey to your liking. In an ovenproof dish, lay out slices of brisket and pour the sauce over the top. Roast in a 350-degree oven for 40 minutes until warmed through and the sauce has begun to caramelize around the edges of the pan. Baste the sauce over top of the brisket before serving.