INGREDIENTS:

• 1 teaspoon of ground ginger

• 1 tablepoon of paprika

• 1 teaspoon of coarse black pepper

• 1 teaspoon of cinnamon

• 1 teaspoon of chili powder

• 1 teaspoon of cayenne pepper

• 1 tablespoon of kosher salt

• One 5 pound Brisket

• 4 garlic cloves, peeled and minced

• 4 tablespoons of extra virgin olive oil

• 3 onions, peeled and diced

• 3 bell peppers-green, red and yellow, seeded and diced

• One 10 ounce can of diced tomatoes (Kosher for Passover!)

• 1-2 tablespoons of brown sugar

• 1 teaspoon of prepared horseradish

• 2 cups of chicken, beef or vegetable stock (Kosher for Passover!!!)

• 2 bay leaves

• 1 sprig of fresh thyme or a teaspoon of dried thyme

• 2 large red onions, cut into rings.

DIRECTIONS

1. Preheat your oven to 325 degrees.

2. Combine the spices and salt.  Save about two teaspoons for the vegetables.  Sprinkle the brisket with this mixture and rub in the minced garlic.  Heat three tablespoons of olive oil in a large Dutch oven or pot.  Sear the beef all around.  Remove from the Dutch oven and set aside.

3. Add the onion, and bell pepper to the oil in the pan.  Season with the remaining seasoning.  Saute until the onion is translucent and add the tomatoes and mix together and cook for about five minutes.

4. Add the sugar and stock, horseradish, bay leaves and thyme. Pour out.

5. Place the onion rings at the bottom and sprinkled with the remaining tablespoon of olive oil.  

6. Place the brisket on top of them.  Cover with the vegetables and stock.

7. Cover and bake in the preheated oven for 3.5 hours until the brisket is fork tender.

8. Remove the brisket, cool and refrigerate. Once the brisket is chilled, you can remove excess fat and slice—always against the grain.  You can then use the sauce to cover in a pan or pot and heat gently for a half an hour or more  until heated through.

   
   Courtesy of Chef Michael Twitty

   Afroculinaria Website

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