Pulled Sticky Silan Brisket in Pan Juices
 
Ingredients
This recipe can also be used on short ribs or flanken, which will be melt-in-your-mouth, falling-off-the-bone tender!
  • 4 lb second cut brisket
  • 1 Tbsp kosher salt
  • 1 tsp black pepper
  • 2 Tbsp olive oil
  • 2 onions, thinly sliced
  • 6 cloves garlic, crushed
  • ½ cup silan
  • ½ cup red wine
  • 1 cup chicken broth
Instructions
  1. Season brisket with salt and pepper; massage seasoning into meat.
  2. Preheat oven to 300°F.
  3. Heat a Dutch oven or large skillet until piping hot. Add oil; sear meat on each side for about 5 minutes or until a golden crust forms. Transfer meat to a platter; set aside.
  4. Add onions to the pan. Flash-sauté onions while scraping up any meaty bits from the bottom of the pan.
  5. When onions are translucent, add garlic; cook for about 1 minute, just until fragrant. Return meat to the Dutch oven along with any pan juices that have accumulated on the platter. If not using a Dutch oven, transfer the meat and onions to an oven-proof roaster or aluminum pan.
  6. In a bowl, whisk together silan, wine, and broth. Pour over meat; cover tightly. Bake for 6 hours or until meat can be pierced with a fork with no resistance.
  7. Remove from oven. While the roast is still hot, pull the meat with two forks. Gently mix pulled meat with onions and pan juices.
Recipe by Between Carpools at https://betweencarpools.com/rories-silan-brisket/