Spicy Beef Brisket

From Adam Rapoport, editor-in-chief of Bon Appétit magazine. This sweet and spicy brisket recipe was given to Adam Rapoport’s mother, Maxine, from her friend Doris Feinsilber.


Serves about 5


1 4-5 lb brisket, trimmed of excess fat
2 large onions, diced
2 cloves garlic, minced
1 14-oz. bottle ketchup
1 heaping tablespoon brown sugar
1 1/2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon vinegar (not balsamic)
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
2 bay leaves, placed on top of meat
1 1/4 cup water


1. Preheat oven to 325 degrees Fahrenheit.

2. Season the meat with salt and pepper and brown in a heavy-bottomed fry pan. Transfer to a large Dutch oven or pyrex roasting dish.

3. Combine all the sauce ingredients in a large bowl and pour the sauce over (and under) the browned meat in the roasting pan. Roast for at least 3 hours, covered with foil. Baste halfway through the baking time.

4. Cool slightly before slicing. Or, if making ahead of time, slice and wrap in plastic, and then foil, and freeze or refrigerate (store sauce separately). Reheat in a 325- Fahrenheit oven with sauce liberally spoon over the sliced meat.