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38 IMPRESS YOUR GUESTS

Whiskey Apple Brisket with Spiced Carrots and Onions

8–10 rich and rustic servings  1 hr active time  9 hrs 20 min start to finish, plus 8 hrs to dry brine (optional)

Special itemSNeeded

Large roasting pan

Brisket

1 (6-pound) brisket, center cut preferred (Buy locally at Kaminski Farms.)

 cup paprika

3 tablespoons light or dark brown sugar

2 tablespoons plus 2 teaspoons kosher salt, divided

2 tablespoons chili powder

1 tablespoon plus 2 teaspoons freshly ground black pepper, divided

1 tablespoon ground cumin

1 tablespoon onion powder

3 medium red onions, peeled and sliced into -inch-thick rings

8 large carrots, peeled and cut into 1-inch rounds

3 medium apples, cored and sliced into -inch-thick rings (Use baking apples such as Pink Lady, Jonagold, Honeycrisp, or Winesap.)

2 tablespoons stemmed and minced thyme or sage

1 tablespoon ground cinnamon

2 teaspoons ground nutmeg

1 teaspoon ground cloves

 cup whiskey

whiSke paN Sauce

2 tablespoons whiskey

1 tablespoon marmalade or honey

Prep and Season the Brisket If you’re a flavor fanatic, dry brine the brisket the night before roasting. Using a sharp chef’s knife, trim the fat layer evenly to be about  inch to  inch thick, or have the butcher do this for you.

For the dry rub, in a small bowl, mix together the paprika, the brown sugar, 2 tablespoons of the salt, the chili powder, 1 tablespoon of the pepper, the cumin, and the onion powder. Season the brisket liberally with the spice mixture on all sides. If seasoning in advance, wrap the meat tightly in plastic wrap and refrigerate for at least 6 to 8 hours. Remove the brisket from the refrigerator 1 hour before grilling, remove the plastic wrap, and let it come to room tempera-ture. Special Note: If tight on time, season the brisket just before cooking and let it rest, unwrapped, for about 1 hour, to come to room temperature.

Preheat the Oven Arrange the oven rack in the center position of the oven. About 30 minutes before searing the brisket, preheat the grill to about 450°F and preheat the oven to 225°F.

Arrange the Apples and Vegetables While the brisket comes to room tempera-ture, arrange the onions, carrots, and apples in an even layer in the bottom of a large roasting pan. Sprinkle with the thyme, cinnamon, nutmeg, the remaining 2 teaspoons of salt, the remaining 2 teaspoons of pepper, and the cloves. Toss to distribute the seasoning. Pour the whiskey into the pan. Set aside.

Cut and Sear the Brisket Brush the grill with oil. Once the grill reaches 450°F, sear the brisket, fat side down first, for about 5 to 6 minutes per side, until a browned crust forms. Use tongs to flip the brisket and press the edges down to ensure even searing. Once browned, remove the brisket from the grill and transfer it to a cutting board. Cut the brisket in half crosswise before searing.

Slow Cook the Brisket in the Oven Place the seared brisket, fat side up, on top of the vegetables in the roasting pan and cover tightly with aluminum foil. In the oven, slow roast the brisket for 6 to 8 hours, until the internal tempera-ture reaches about 175°F. Resist the urge to check it before the 6-hour mark. Remove the brisket from the oven when it jiggles slightly with a gentle shake of the roasting pan. Once removed from the oven, rest for 30 minutes. Transfer the brisket to a cutting board and reserve the braising liquid for the whiskey pan sauce. Reserve the apples and vegetables for serving. Using a sharp carving knife, slice pieces about  inch thick against the grain of the brisket.

Make the Whiskey Pan Sauce In a small saucepan over medium-high heat, whisk together 1 cups of the braising liquid, the whiskey, and the marmalade. Bring to a simmer, whisking often. Reduce the heat to low and simmer for 5 minutes. If you have a lot of braising liquid, feel free to double this recipe.

Let’s Eat! Arrange the brisket slices on a serving platter. Place the apples, onions, and carrots around the brisket so your guests can help themselves to both the star of the show and the supporting cast members. Ladle some of the leftover braising liquid over the brisket and serve the whiskey pan sauce on the side. Savor the night.