Ingredients
1 (3½-pound) brisket
Kosher salt
Canola oil, for searing
2 tablespoons light brown sugar
2 tablespoons sweet paprika
2 tablespoons tomato paste
4 dashes Tabasco sauce (or another spicy condiment)
4 dashes Worcestershire sauce (optional)
2 yellow onions, sliced
4 garlic cloves, smashed
1 cup water
1 tablespoon cider vinegar
1 bay leaf
Directions
1
Heat the oven to 300°F. Generously season the brisket with salt on all sides.
2
In a large pot over high heat, pour in enough oil just to cover the bottom. When the oil begins to lightly smoke, cook the brisket undisturbed until it browns nicely on one side. Turn and brown the other side. Transfer the brisket to a large plate or rimmed baking sheet. Discard any excess oil from the pot; do not wipe out the pot.
3
In a small bowl, mix the brown sugar, paprika, tomato paste, Tabasco, and Worcestershire, if using, to form a paste. Cover the outside of the brisket with the paste. Return the brisket to the pot. Scatter the onions and garlic on top of the brisket. Add the water, vinegar, and bay leaf. Bring the water to a boil over high heat. Cover the pot and transfer to the oven. Bake for 90 minutes. Turn the brisket in the pot, cover, and continue to bake for about 90 minutes more, until soft and very tender.
4
Transfer the brisket to a cutting board. Discard the bay leaf. Transfer the remaining ingredients in the pot (cooked onions and cooking liquid) to a blender. Blend on high speed to form a smooth purée. Taste and adjust with salt and/or vinegar as necessary.
5
Slice the brisket against the grain. Pour the sauce over the brisket and serve.