Ingredients Original recipe yields 8 servings Ingredient Checklist 3 pounds first-cut brisket (or flat-cut), trimmed of fat 4 teaspoons kosher salt 2 teaspoons freshly ground black pepper ½ teaspoon cayenne pepper For the Braising Liquid: 2 tablespoons butter 1 large yellow onion, sliced 1 teaspoon kosher salt 4 cloves garlic, sliced 1 tablespoon minced fresh rosemary 1 cup apple juice Directions Instructions Checklist Step 1 Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil “rack” set over a plate and refrigerate, uncovered, 8 to 12 hours. Step 2 Preheat the oven to 325 degrees F (165 degrees C). Step 3 Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes. Step 4 Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil. Step 5 Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours. Step 6 Transfer brisket to a plate and tent with foil. Step 7 Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy. Step 8 Slice brisket across the grain and serve with the gravy.
