Bourbon and Cider-Braised Beef Brisket

Prep: 30 minutes plus standing
Roast: 2-1/2 hours • Serves: 10

1.Preheat oven to 350°. Cut brisket crosswise in half. In small bowl, mix garlic, vinegar, mustard, thyme, salt, pepper and allspice.

2.In 12-inch skillet or wide-bottomed sauté pan, heat oil over medium-high heat. Add 1 brisket half, fat side down, and cook 8 minutes or until browned on both sides, turning once. Transfer brisket, fat side up, to large roasting pan. Repeat with remaining brisket half.

3.Add cider to skillet; heat to simmering, stirring to remove any browned bits from bottom of skillet. Remove skillet from heat and stir in bourbon.

4.Brush vinegar-mustard mixture all over brisket; place onions on top of brisket. Pour cider mixture into roasting pan. Cover pan tightly with aluminum foil. Roast 2-1/2 to 3 hours or until brisket is fork-tender.

5.Transfer brisket to cutting board. Cover loosely with foil and let stand 10 minutes. Thinly slice brisket across the grain, and serve with onions and pan juices.

Approximate nutritional values per serving: 

639 Calories, 39g Fat (17g Saturated), 172mg Cholesterol,
685mg Sodium, 10g Carbohydrates, 1g Fiber, 34g Protein

Chef Tips:
To thicken pan juices after removing brisket from roasting pan: In small bowl, whisk together 3 tablespoons cold water and 3 tablespoons cornstarch. Place roasting pan over medium-high heat. Stir cornstarch mixture into pan and heat to simmering; simmer 5 minutes and remove pan from heat.

Brisket can be prepared, covered and refrigerated in same roasting pan up to 2 days in advance. To reheat brisket, cover tightly wiht aluminum foil and roast at 350° for 25 to 30 minutes or until heated through.