Balsamic and Brown Sugar Brisket
Braised brisket began as poverty cuisine—a method of low-and-slow cooking that was capable of transforming a cheap, tough cut of meat into something desirable. Over time, it has become one of the most iconic dishes of the Jewish American kitchen. It is a favorite for the festive meals on Rosh Hashanah, Sukkot, and Passover, and often served as a substantial main alongside potato latkes on Hanukkah. There are countless variations on the theme of brisket, ranging from sweet and tangy to savory and herby. This version adds brown sugar and balsamic vinegar to the braising liquid, resulting in deep flavor and caramelized edges. Like many braised meat dishes, brisket’s flavor improves with time, so plan to make it a day or two before serving. To slice, find the grain (the thin lines that run in one direction along the brisket) and use a sharp knife to thinly slice perpendicular to those lines.Serves 8
- 4 to 5 pounds brisket
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 large red onions, halved through the root and thinly sliced
- 8 garlic cloves, thinly sliced
- 2 bay leaves
- 1 1/2 cups beef or chicken stock
- 1/3 cup balsamic vinegar
- 1 tablespoon red wine vinegar
- 1/3 cup packed light brown sugar
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
