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Savory Plum Brisket

From Statesboro Market2Go

<p>A tender, savory make-ahead brisket recipe that pairs well with carrots, mashed potatoes, and Brussels sprouts. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: pantryandtable.com (Entered by Ariana Giddens)
Serves: 10


Ingredients
5 pounds Beef brisket
3 tablespoons Sesame oil
2 teaspoons Salt
1 teaspoon Pepper
FOR THE BRINE SAUCE:
6 cups Beef broth
1 cup Fresh plums (diced)
1/2 cup Soy sauce
4 cloves Garlic (minced)
1/2 cup Worcestershire sauce
4 tablespoons Fresh ginger (minced)
2 tablespoons Dark brown sugar
1/4 cup Apple cider vinegar
3 teaspoons 5 spice powder
Serving suggestions include:
Roasted carrots
Roasted Brussels sprouts
Mashed potatoes

Step by Step Instructions
  1. Preheat oven to 325. Heat the sesame oil in large skillet over high heat. Season the brisket with salt & pepper, then sear it in the skillet.
  2. Combine all of the brine sauce ingredients in a bowl. Put the brisket into a roasting pan fatty side up, then coat it with the brine sauce and cover it with foil.
  3. Bake in the oven for 5 hours, then remove from the oven and let cook for 10 minutes.
  4. Line a fresh baking dish with foil, then transfer the brisket into it and wrap it tightly with the foil. Refrigerate overnight or freeze it for 3 hours.
  5. Strain the sauce and refrigerate it until ready to reheat the brisket.
  6. Remove the brisket from the foil and slice into 1/4 inch slices against the grain of the meat. Preheat oven at 325 degrees.
  7. Put the brisket back into the baking dish, skim the fat off of the top of the sauce and spread the sauce over the sliced brisket along with a bit of extra broth.
  8. Cover the baking dish with foil and bake for 30 minutes. Serve with vegetables of choice.

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