To mimic the flavor and texture of brisket smoked low and slow, which can take 10 hours or more, the meat is braised in the oven until it's fork tender, then finished on the grill. Serve with traditional sides, such as potato salad and a carrot or cabbage slaw, and offer soft rolls or bread for mopping up extra sauce.
1. Preheat oven to 400 degrees F.
2.Prepare brisket. Place onions, garlic, and water in a large (6-quart) Dutch oven or stockpot. Rub salt, paprika, and pepper all over brisket, then place meat on top of onions. Pour tomatoes over meat. Cover pot with a tight-fitting lid or two layers of foil and place in oven. Cook for 15 minutes. Reduce heat to 325 degrees F and cook for 2 3/4 to 3 hours or until a kitchen fork easily pierces the meat. (Brisket can be made up to three days ahead.
3.Cool uncovered; then cover and refrigerate. Cooked brisket can be frozen, wrapped tightly in plastic wrap and an outer layer of foil, for up to a month.)
4. Transfer meat to a plate. Spoon fat from surface of braising liquid. (If meat has been refrigerated, it's easy to skim off congealed fat.) Reserve 1 1/3 cups of braising liquid and discard the rest.
5. In the same pot, prepare barbecue sauce. Combine 1 1/3 cups of reserved braising liquid or tomato sauce, ketchup, molasses, vinegar, onion powder, garlic powder, cinnamon, allspice, and cayenne pepper. Bring sauce to a boil. Lower heat and simmer, stirring occasionally, for 20 minutes or until flavors are blended. Taste for seasoning. (Sauce can be made ahead; reheat before serving.)
6. Preheat grill to medium. Have brisket at room temperature. Grill brisket at room temperature. Grill brisket for 5 to 10 minutes per side or until heated through and lightly charred. Transfer brisket to a cutting board and slice it across the grain into thin slices. Place brisket on a platter and spoon some of the barbecue sauce over it. Serve remaining sauce in a separate bowl.
Hannaford fresh Magazine, July - August 2008