Smoky Tomato Brisket
If you think you love brisket, just wait until you add the smoky notes of onion brûlée and smoked paprika. Your bubbe could never!
2 yellow onions, peeled and halved crosswise
1 (6-to-7-pound) beef brisket
Kosher salt, to taste
2 tablespoons vegetable oil
1 pound sliced mixed fresh mushrooms
1 tablespoon smoked paprika
6 cloves garlic, peeled and smashed
1 cup chicken stock
4 cups crushed tomatoes
12 thyme sprigs, tied with butcher's twine
Preheat the oven to 300°F. Heat a cast iron skillet over high heat. Place onions cut side down and cook until charred, 5-7 minutes. Transfer to a cutting board to cool, then roughly chop and set aside.
Season brisket liberally with salt. In a large 8-quart Dutch oven or roasting pan, heat the oil over medium-high heat. Add brisket and cook, turning as needed, until golden brown, 8-10 minutes. Transfer to a platter.
Add mushrooms, paprika, garlic and reserved chopped onions to pot and cook, stirring often until softened and lightly golden, 16-18 minutes. Deglaze pan with chicken stock.
Pour in crushed tomatoes, then return brisket to pot. Nestle thyme bundle in sauce, then bring to a simmer. Cover and place in oven. Cook until tender, 3 hours, then remove and let cool completely. Refrigerate overnight.
The next day, discard the fat cap if desired, then slice brisket across the grain. Return meat to sauce and warm through over medium heat. Adjust seasoning with salt, then serve.