Ingredients Meat & Poultry Beef Recipes Brisket Recipes Braised Brisket 3.3 (112) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 8, 2019 Rate Print Share Prep Time: 10 mins Total Time: 3 hrs 20 mins Servings: 8 Meltingly tender brisket is the centerpiece of a family-friendly meal; leftovers make a tasty pasta ragu. If you plan to make Linguine with Beef and Onions, reserve eight ounces of sliced cooked brisket; refrigerate in a covered container until ready to use. Ingredients 1 well-trimmed beef brisket (3 ½ pounds) Coarse salt and ground pepper 2 ½ teaspoons ground ginger ¾ teaspoon ground allspice ¾ cup cider vinegar ½ cup tomato paste ⅓ cup light-brown sugar 1 small onion, finely chopped 6 garlic cloves, minced Directions Preheat oven to 325 degrees. Rub beef with salt, pepper, ginger, and allspice. In a medium bowl, combine vinegar, tomato paste, brown sugar, onion, garlic, and 1/2 cup water. Spoon half of the sauce into a 9-by-13-inch glass baking dish. Place brisket in dish, and spoon remaining sauce over the top. Cover tightly with heavy-duty aluminum foil (or a double layer of regular foil). Bake until brisket is falling-apart tender, about 3 hours. Remove brisket from dish. Skim any fat from the surface of the sauce. Transfer sauce to a medium saucepan; bring to a boil over high heat. Boil 5 minutes to reduce slightly. Slice brisket against the grain; serve with sauce. Originally appeared: Everyday Food, April 2004 Rate It Print