Ready for the holidays with this brisket recipe!

Slightly salty, slightly sweet, tender and meaty, just how a delicious brisket should be.
With the Jewish New Year (Rosh Hashannah) next week, I wanted to get ahead on my cooking.
When hosting a bunch of people for dinner, it is just too much to do everything in a day or two.
This brisket is great because you can make it ahead and freeze it.
When you reheat it, it actually comes out better than the day you made it.

BRISKET

Ingredients:

6 lb. first-cut brisket (I used 2 – 3 pound briskets)
¼ cup paprika
¼ cup garlic powder
2 Tablespoons salt
2 Tablespoons onion powder
3 large sweet onions
1 lb baby carrots
1 cup balsamic vinegar
2/3 cup honey
1 cup unsalted beef stock

Directions:

Slice the onions. Place the onions and carrots lining the bottom of a baking dish.
Combine the onion powder, paprika, garlic powder, and salt in a small bowl.
Cover the brisket with the spice mixture. Pat it in gently until the meat can hold no more.
Place the meat on top of the onions and put it into the oven at 400° F for 1 hour, uncovered.
Mix together the balsamic vinegar, stock and honey.
Pour liquid over brisket and cover the baking dish tightly with aluminum foil. Return the pan to the oven, lower the temperature to 250°F, and cook for another 4 hours, until the meat is fork tender.
Refrigerate the meat until completely cold (overnight), then cut in thin slices against the grain. Return the sliced meat to the sauce. Reheat in the oven, or over a low flame. Serve with the onions, carrots and sauce.

Slice the onions. Place the onions and carrots lining the bottom of a baking dish.
I also sprayed the pan with cooking spray, although not sure if you’ll need it or not.

Combine the onion powder, paprika, garlic powder, and salt in a small bowl.

Cover the brisket with the spice mixture. Pat it in gently until the meat can hold no more.

Place the meat on top of the onions and put it into the oven at 400° F for 1 hour, uncovered.

Mix together the balsamic vinegar, stock and honey.

Pour liquid over brisket and cover the baking dish tightly with aluminum foil.
Return the pan to the oven, lower the temperature to 250°F, and
cook for another 4 hours, until the meat is fork tender.

Refrigerate the meat until completely cold (overnight),
then cut in thin slices against the grain.
The orange gel is grease and I like to remove it and throw it out.
A little is okay to leave in for flavor.