1.Preheat oven to 350°F. Remove brisket from refrigerator 30 minutes before cooking and season all sides with salt and pepper (see Tips).
2. Heat 2 Tbsp. oil in a flameproof roasting pan over medium-high heat (see Tips). Add brisket and sear 3 to 4 minutes per side, until browned. Transfer brisket to a platter. In the pan, add remaining 1 Tbsp. oil and onions; cook about 4 minutes, until softened. Stir in garlic and cook 30 seconds, then add diced tomatoes, tomato sauce, honey, vinegar, thyme and water. Bring to a brisk simmer, then turn off the heat.
3. Return brisket fat-side-up to the pan. Cover the pan tightly with aluminum foil, using oven mitts as necessary to protect your hands. Roast about 3 1/2 hours until the brisket is nearly tender when pierced with a fork. Remove the pan from the oven and uncover. Using a fork, gently flip the brisket over and let cool at room temperature for at least 30 minutes so the meat absorbs some of the sauce and becomes more tender. To serve, slice crosswise against the grain and place on a serving platter. Spoon some of the tomato-onion sauce on top and serve the rest of the sauce at the table. Garnish with parsley and black pepper, if desired.
TIP 1: A whole brisket runs 10 to 12 lbs. and is often cut into two parts: the tip and the flat cut. The flat cut (sometimes called “center cut” or “first cut”) is larger and more common to find. The tip is thicker, smaller and more marbled. If the brisket has already been portioned into 2- and 3-lb. pieces, buy two. (You can mix and match between the tip and the flat cut).
Tip 2: If there is more than 1/2 inch of fat on top of the meat, trim off the excess, but don’t remove all of it for the best flavor.
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Directions
1.Preheat oven to 350°F. Remove brisket from refrigerator 30 minutes before cooking and season all sides with salt and pepper (see Tips).
2. Heat 2 Tbsp. oil in a flameproof roasting pan over medium-high heat (see Tips). Add brisket and sear 3 to 4 minutes per side, until browned. Transfer brisket to a platter. In the pan, add remaining 1 Tbsp. oil and onions; cook about 4 minutes, until softened. Stir in garlic and cook 30 seconds, then add diced tomatoes, tomato sauce, honey, vinegar, thyme and water. Bring to a brisk simmer, then turn off the heat.
3. Return brisket fat-side-up to the pan. Cover the pan tightly with aluminum foil, using oven mitts as necessary to protect your hands. Roast about 3 1/2 hours until the brisket is nearly tender when pierced with a fork. Remove the pan from the oven and uncover. Using a fork, gently flip the brisket over and let cool at room temperature for at least 30 minutes so the meat absorbs some of the sauce and becomes more tender. To serve, slice crosswise against the grain and place on a serving platter. Spoon some of the tomato-onion sauce on top and serve the rest of the sauce at the table. Garnish with parsley and black pepper, if desired.
TIP 1: A whole brisket runs 10 to 12 lbs. and is often cut into two parts: the tip and the flat cut. The flat cut (sometimes called “center cut” or “first cut”) is larger and more common to find. The tip is thicker, smaller and more marbled. If the brisket has already been portioned into 2- and 3-lb. pieces, buy two. (You can mix and match between the tip and the flat cut).
Tip 2: If there is more than 1/2 inch of fat on top of the meat, trim off the excess, but don’t remove all of it for the best flavor.