uncooked lean and trimmed beef brisket
6 pound(s), divided into two 3-lb pieces
liquid smoke flavoring
1 medium, quartered
canned crushed tomatoes
3½ cup(s), reduced sodium
unpacked light brown sugar
apple cider vinegar
3 Tbsp, mild, smoked
- The evening before you want to cook, piece together long strips of aluminum foil so they’ll cover and extend widthwise over the side of a large roasting pan. Set briskets in pan, overlapping only as necessary. Rub Worcestershire sauce and liquid smoke onto meat. Seal foil tightly and refrigerate overnight, for at least 12 hours or up to 16 hours.
- Position rack in center of oven; heat oven to 350°F. While oven heats, remove brisket in its roasting pan from fridge.
- Bake brisket sealed in its foil packet for 2 1/2 hours.
- Meanwhile, put shallot, crushed tomatoes, brown sugar, vinegar, smoked paprika, coriander, allspice, cloves, dry mustard and celery seeds in a large blender. Cover and blend until smooth, stopping blades and scraping down inside of canister a few times.
- After brisket has cooked for 2 1/2 hours, remove roasting pan from oven. Slip aluminum foil out from under brisket, leaving meat and juices in roasting pan. Spoon off any surface fat from liquid by skimming a flatware spoon over juices. Pour prepared tomato sauce mixture over meat.
- Return to oven and bake for an additional 1 1/2 hours, basting occasionally with pan juices, until meat is fork-tender. Transfer briskets to a cutting board; let stand for 10 minutes. To serve, slice against the grain into 1/4-inch thick strips. Serving size: 4 ounces cooked brisket and 3 tablespoons sauce.