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Ingredients
- 3 lb untrimmed beef brisket
2 tsp garlic powder
1 tsp black pepper
1 tbsp Diamond Crystal kosher salt or use 1 3/4 tsp Morton for the base batch
1 head garlic cloves peeled and coarsely chopped- 1 cup apple cider not apple cider vinegar
- ½ cup oyster sauce
½ cup soy sauce
1 tbsp Worcestershire sauce
1 tbsp vegetable oil
1 cup dry red wine
3 medium carrots cut into 1-inch diagonal pieces- 14.4 oz frozen pearl onions
- 1 cup pitted dates
½ cup water plus more if needed to reach halfway up the meat
parsley to finish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Set an oven rack in the lower third and heat to 300°F. Season brisket with garlic powder, pepper and salt. Whisk chopped garlic, apple cider, oyster sauce, soy sauce and Worcestershire in a bowl.
- Heat oil in a heavy ovenproof pot over medium-high heat. Brown brisket for 3–4 minutes on each broad side and 1–2 minutes on the edges. Transfer to a plate.
- Add red wine to the pot and scrape up the browned bits. Simmer until reduced by half. Add the cider mixture and return the brisket. Pour in enough measured water to bring the liquid about halfway up the meat.
- Cover tightly and braise in the oven for 2 hours. Add carrots, pearl onions and dates, cover again and cook for about 1 hour more, until the brisket is tender but still holds together.
- Transfer brisket to a board and rest for 20 minutes. Lift vegetables and dates into a serving dish. Strain the cooking liquid through a fine sieve.
- Slice brisket across the grain and serve with the vegetables, dates and strained juices. Finish with parsley.
Notes
The base batch serves about 4–6; the serving control starts at 4.
Apple cider is the fruit drink; do not substitute a cup of cider vinegar.
