This meaty main is a great alternative to Passover brisket if you’re looking for something a bit different.
Ingredients
1(6- to 7-lb.
Pat brisket dry with paper towels; rub evenly with oil.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
Roast until browned on both sides, about 30 minutes, turning once halfway through cook time.
Remove from oven; add onion, carrots, celery, and garlic to pan.
Reduce oven to 325F, and cover roasting pan tightly with foil.
Bake, covered, 3 hours.
Remove foil, and bake, uncovered, until brisket is very tender, about 1 hour.
(The meat should give very little resistance when poked with a fork.)
Remove from oven, uncover, and let cool slightly, about 1 hour.
Chill, loosely covered, until cooled completely, at least 8 hours or up to 24 hours.
Preheat oven to 250F.
Remove and discard layer of fat on the surface and any vegetables clinging to fat.
Process vegetables and liquid from pan in a blender until very smooth, 1 to 2 minutes.
Place mixture in a saucepan; bring to a simmer over medium, stirring occasionally.
Stir in remaining 1/2 cup raisins.
Taste sauce, and add salt and/or vinegar, as desired.
Place brisket on a cutting board, and slice down the middle lengthwise.
Cut each half into 1/2- to 3/4-inch-thick slices.
Pour a layer of the sauce (about 3 cups) into a roasting pan.
Top with brisket slices, and ladle remaining sauce over brisket.
Cover tightly with aluminum foil.
Reheat in preheated oven until warmed through, about 1 hour.
Uncover, and cook until top caramelizes slightly, about 30 minutes.
