Oh my, this brisket is good! Really good! Is beef just as good for you if it tastes like candy? It's no wonder why my kids loved it so much! This would be a delicious dinner for a camping trip. I'll have to practice using my cast iron over a wood fire.
Apple-Cider Ginger Barbecue Sauce
3/4 cup light brown sugar
1 cup ketchup
1/2 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 cup soy sauce
1 clove garlic, minced or 1/4 teaspoon, ground
1 teaspoon ground ginger
Caramelized Onions
2 tablespoons extra virgin olive oil, plus additional if needed
1/2 sweet yellow onion, like Vidalia, cut into quarters, then sliced thin
1 beef brisket, 1 to 3 pounds
For the barbecue sauce, combine all the ingredients in a medium saucepan. Whisk together well and simmer over medium-low heat for 10 minutes. Refrigerate until ready to use. Place oven rack to middle position and preheat to 300 degrees. To caramelize the onions, spread the olive oil evenly in a 12-inch cast iron skillet. Heat to medium and add onions. Cook, stirring occasionally, until golden and caramel colored. Remove from pan and set aside. Continuing with heat on medium, add the brisket to the skillet and cook, turning once, until seared on both sides. This should take about 5 minutes. Add a bit more oil, if necessary. Remove from the heat and spread the barbecue sauce evenly over the top of meat. Sprinkle the onions over the brisket, cover tightly with foil, and bake until fork-tender, about 3 hours. Remove from oven and cut crosswise into 1/2-inch slices.
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