Ingredients:
1 whole beef brisket (about 5-6 pounds)
Salt and freshly ground black pepper
3 tablespoons vegetable oil or olive oil
3 large onions, thinly sliced
6 cloves garlic, minced
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
1/2 teaspoon cayenne pepper (adjust to taste for spice level)
2 cups beef broth or beef stock
1 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
Preheat your oven to 300°F (150°C).
Season the brisket generously with salt and pepper on both sides.
In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Sear the brisket on both sides until nicely browned, about 5 minutes per side. Remove the brisket from the pot and set it aside.
In the same pot, add the sliced onions and sauté until they start to caramelize, about 8-10 minutes. Add minced garlic and cook for another minute.
Stir in the paprika, chili powder, cumin, brown sugar, and cayenne pepper, and cook for about 1-2 minutes until fragrant.
Add the beef broth, ketchup, apple cider vinegar, and Worcestershire sauce to the pot. Stir well to combine all the ingredients.
Return the seared brisket to the pot, nestling it into the sauce and onions. Bring the liquid to a simmer.
Cover the pot with a tight-fitting lid or foil and transfer it to the preheated oven.
Let the brisket cook in the oven for about 3 1/2 to 4 hours, or until the meat is very tender and easily shreds with a fork.
Once done, remove the brisket from the pot and let it rest for a few minutes before slicing it against the grain.
If desired, you can strain the sauce and onions, then return the sauce to the pot and simmer it for a few minutes to thicken.
Serve the sliced brisket with the sauce and onions spooned over the top.
