Sweet and Sour Holiday Brisket

4- to 5-pound beef brisket
1 1/2 tsp. kosher salt, plus more for initial seasoning of meat
Freshly ground black pepper
1 cup beef stock (I use Rachael Ray’s brand)
3 Tbsp. tomato paste
1/4 cup packed brown sugar
1/2 cup red wine vinegar
4 tsp. paprika
2 tsp. Worcestershire sauce
1/8 tsp. red chili flakes
1 tsp. garlic powder
2 Tbsp. onion powder

Season the meat generously on both sides with salt and pepper. Whisk all remaining ingredients in a medium bowl. Place meat in slow cooker and pour sauce over it. Cover and cook on Low for 8 to 10 hours.

When brisket is cooked but still hot, use a spoon to scrape off any large fat deposits around the edges of the meat. Transfer the brisket and its sauce to a baking dish and refrigerate for several hours or overnight.* Deb says this will enhance the flavor and texture of the meat.

An hour before you’re ready to serve it, preheat oven to 300 degrees F. Remove dish from the fridge and remove any solidified fat with a slotted spoon.

Carefully remove the meat from its sauce and place it on a cutting board. Cut the brisket into 1/4-to-1/2-inch slices and carefully place the sliced meat back into the sauce. (Use a spatula for this.) Spoon the sauce over the meat, cover and reheat in the oven until bubbling at the edge.

*Deb Perelman of Smitten Kitchen starts the brisket at bedtime and refrigerates it the next morning for dinner later that day.

Serves 10 to 12.
For 10 servings, each serving is 7 WW PP.