This is a link to the brisket recipe we use, roughly. Instead of roasting it in the oven, we first brown the brisket and then put it in the slow-cooker for 8-10 hours. We usually only make a 2-3 pound brisket, because there’s only two of us, and instead of slicing it, we shred it back into the sauce. Sauce-wise, we just use whatever dried fruit and dark-colored soda we have around, we never use cilantro, and usually we don’t have red wine around.
- 2 medium onions, quartered
- 1 3-inch piece of ginger
- 1/2 cup pomegranate molasses
- 1/2 cup apple cider
- 1 cup dry red wine
- 1 cup cola
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1 1/2 cups ketchup
- 1/2 cup unfiltered cider vinegar
- 1 teaspoon cumin
- 2 teaspoon ground black pepper
- 1/2 cup chopped cilantro
- 1 cup prunes
- 1 cup dried apricots
- 1 cup dried cherries
- 6 pounds first-cut brisket, rinsed and thoroughly dried with paper towels
Preheat oven at 350°F. In food processor or blender process all ingredients except dried fruit and the beef until smooth.
Place brisket fat side up into large heavy-bottomed roasting pan and cover with sauce. Scatter with dried fruit. Cover tightly with foil and cook for 2 hours.
Turn brisket, cover with foil, and bake for 30 minutes. Remove cover and cook until meat is fork-tender, about 30 minutes longer. Remove from oven and tent with foil for 30 minutes before carving.
Meanwhile, place roasting pan over 2 burners and bring sauce to boil. Reduce to desired consistency and adjust seasoning with salt and pepper.
Trim fat from meat (where you can see it), and slice against the grain into desired thickness. Arrange slices on platter. Pour sauce over sliced meat and serve immediately.