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1
Heat a large skillet over medium high heat & saute onions in vegetable oil, stirring occasionally, until caramelized and most of liquid has evaporated, about 15 minutes. Add halved garlic cloves and saute for 3 minutes more. Stir in spices and seasonings (paprika, thru thyme) and cook for 2 minutes. Set aside.
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2
In a large bowl, stir together the beef stock, ketchup, chili sauce and brown sugar (your brown sugar may be lumpy).
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3
If baking in oven: Preheat oven to 350 degrees. Place brisket in a baking dish or casserole, spread onion mixture over the top, then pour sauce mixture over the entire dish. Cover tightly with foil bake until very tender but not falling apart, about 3 to 4 hours.
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4
If making in a slow cooker (which I highly, highly recommend): Place brisket in a slow cooker, spread onion mixture over the top, then pour sauce mixture over the entire dish. Cover with the lid and cook it on LOW for 10 hours.
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5
For both methods, rest the dish: When the brisket is still hot, use a spoon to scrape off any large fat deposits adhered to the top and bottom of the brisket. (easiest to do when hot. The sauce will be de-fatted after it has chilled.)
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6
Chill entire dish in the fridge for several hours and up to one day; resting will significantly enhance the flavor and texture of the meat.
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7
An hour before you're ready to serve it: Preheat your oven to 300u00b0F. Remove all of the fat that has solidified.
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8
Carefully remove the meat from its sauce and place on a large cutting board. Cut the brisket into 1/2-inch slices.
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9
If you like a smoother sauce, run it through a blender or literally just smash up the onion and garlic strands with a wooden spoon. They'll be so soft, that's all it takes.
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10
Carefully place the sliced meat back into the pan and spoon the sauce over the meat. Replace the lid or cover the dish tightly with foil and reheat in the oven until it is bubbling at the edges - about 30 minutes.
