2 medium shallots, minced

2 cloves garlic, minced

4  teaspoons chili powder

4  teaspoons smoked paprika or Hungarian paprika

2  teaspoons ground cinnamon

2  teaspoons oregano

1  teaspoon kosher salt

4  pounds first-cut brisket

¼ cup red wine

1  cup chicken stock

1  14-ounce can diced tomatoes

¼  cup packed dark brown sugar

¼  cup cider vinegar

Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.

Pour wine and stock over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.

Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.

After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.

Remove the meat from the sauce. Let rest for 10 minutes; then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.

This entry was posted on Sunday, January 24th, 2010 at 6:12 pm and is filed under Meat Entrees. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.