Holiday Brisket Roast Recipe:

Preheat oven to 325 degrees F.

Place brisket fat side down in roasting pan.  Note: this will allow the sauce to penetrate into the meat better during roasting.  If fat side is up, the sauce will not penetrate as well.  Place the ingredients on the brisket in the following order: Squeeze the juice of one lemon, sprinkle ground cinnamon, and then sprinkle Reva Paul's seasoning mix.

In a blender or food processor add the onion, garlic and shallot and 1/4-1/3 cup of water and blend together until a paste-like consistency forms.  Spread the onion paste mixture across the top of the brisket.

For the next step, in a small bowl, combine tomato paste, tomato sauce, ketchup, and Heinz chili sauce, then generously pour over the top of the brisket.

Add reserved sliced onions and 1/2 the pitted prunes on top of the brisket.  Place sliced or baby carrots and remaining prunes on the sides of the pan.  Sprinkled the top with Domino Brownulated sugar or dark brown sugar.  Cover with aluminum foil and bake in the oven at 325 degrees Fahrenheit for one hour.

After one hour poke holes in the foil and continue cooking for four more hours or brisket reaches an internal temperature of 200 degrees F and maintains that temperature for at least one full hour (the meat should be fall apart tender).

Remove from the oven and allow the brisket to rest for thirty minutes to one hour before slicing.  Slice against the grain.  Save the extra juices and fixings from the pan in a jar to reheat in a pan until sauce is hot but not boiling.  Pour the sauce over the top of the brisket right before serving.

Tip:  This holiday brisket recipe is best if made the day before, then covered and refrigerated overnight as this will improve the flavors.  You can also freeze the brisket for up to one week before reheating. 

To Reheat:  Let the brisket return to room temperature.  Skim off any solid fat bits from the top of the sauce and discard.  Place the whole or sliced brisket on a cutting board and slice against the grain.  Next, place the sliced brisket in a glass baking pan and pour the juices and fixings over the brisket (make sure to also pour sauce between each slice).  Cover with aluminum foil and poke holes with a fork to allow for ventilation.  Reheat in a slow 250 degree F. oven for 45 minutes to 1 hour until brisket is heated through.

Serves 6.

Accompaniments: Baked Applesauce, Savory Kugel Noodle Pudding, Potato Pancakes and Peas

Instant Pot Pressure Cooker Directions:

Instructions and Photo by What's Cooking America ©All Rights Reserved

Pour 1 cup of water into the inner pot.

Place brisket fat side down on a platter.  Note: this will allow the sauce to penetrate into the meat better during roasting.  If fat side is up, the sauce will not penetrate as well. (If needed, cut the brisket into 2 to 3 chunks to fit inside the pressure cooker pot before you start the prep work).  Place the ingredients on the brisket in the following order: Squeeze the juice of one lemon, sprinkle ground cinnamon, and then sprinkle Reva Paul's seasoning mix.

In a blender or food processor add the onion, garlic and shallot and 1/4-1/3 cup of water and blend together until a paste-like consistency forms.  Spread the onion paste mixture across the top of the brisket.  Stack the brisket pieces with seasonings and onion paste layers inside the inner pot.

For the next step, in a small bowl, combine tomato paste, tomato sauce, ketchup, and Heinz chili sauce, then pour over the top of the brisket pieces.  Lift the pieces as needed to cover each chunk with the tomato sauce mixture.  Sprinkle brown sugar on top of the sauce on each chunk of brisket.

Add reserved sliced onions and 1/2 the pitted prunes on top of the brisket.  Cover with lid and close to seal.  Make sure the pressure valve is also closed to seal.  Press the Manual button and set to high pressure.  Adjust the cooking time to 70 minutes. When the cooking time has completed, allow for a Natural Pressure Release until the pressure pin drops.  Open and remove the lid.  Add carrots (you can also add in other roots vegetable chunks as desired such as potatoes and parsnips) around the chunks of meat and cover with some sauce.  Cover with the lid and seal to close.  Make sure the pressure valve is closed to seal.  Press the Manual button and set to high pressure.  Adjust the cooking time to 10 minutes.  When the cooking time has completed, Quick Release the pressure.

Remove the brisket meat from the Instant Pot and place on cutting board.  Use a long carving knife to slice the brisket against the grain.  Arrange the sliced brisket on a platter and spoon the tomato sauce from the pot over each slice of brisket.  Use a slotted spoon to scoop out the cooked vegetables and prunes and arrange around the brisket.

Tip: This holiday brisket recipe is best if made the day before, then covered and refrigerated overnight as this will improve the flavors.  You can also freeze the brisket for up to one week before reheating.

To Reheat:  Let the brisket return to room temperature.  Skim off any solid fat bits from the top of the sauce and discard.  Add 1 cup of water to the bottom of the inner pot.  Place the whole or sliced brisket on a cutting board and slice against the grain.  Next, place the sliced brisket in the inner pot and pour the left over tomato sauce and fixings over the brisket (make sure to also pour sauce between each slice).  Cover with lid and close the lid to seal.  Make sure the pressure valve is also closed to seal.  Press the Steam button and set the time for 5 minutes.  Quick Release the pressure and open the lid.  Check the brisket to see if heated all the way through.  If more time is needed then close the lid and pressure valve and steam for 2 to 3 more minutes and check the brisket again.

Serves 6.