Spicy Beef Brisket
by Sara Foster, Foster’s Market, Durham, N.C.
- One 3 to 3 1/2-pound Certified Piedmontese® Brisket Flat
- Sea salt and freshly ground black pepper to taste
- 3 tablespoons olive oil, divided
- 1 onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 cup beer
- 2 cups tomato salsa
Remove the brisket from the refrigerator about 1 hour before cooking to bring to room temperature. Season both sides with salt and pepper.
Preheat oven to 325ºF.
Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium heat. Add the onions; cook and stir about 5 minutes until they are translucent. Add the vinegar and continue to cook and stir another 5 minutes until all the liquid has evaporated. Move the onions to one side of the skillet and add the remaining olive oil.
Increase the heat to medium-high. Add the beef and sear about 4 minutes per side. Pour the beer over the beef, scraping up the brown bits from the bottom of the skillet. Place half the onions over the brisket and half under. Pour the salsa over the top of the beef and onions, and around the beef in the skillet.
Cover the skillet tightly with aluminum foil and place in the oven to roast for 3 to 3 1/2 hours, until it pulls apart easily with a fork. Remove from the oven and let sit about 20 minutes before slicing. Slice and serve warm, with the sauce drizzled over the top.
Leftover brisket can be used to make a Quick Beef Ragu.