Preheat oven to 350°F. In medium saucepan, bring cider to a boil
over medium-high heat. Reduce heat and simmer until reduced to
1 cup, about 20 minutes. Set aside
Trim and discard visible fat from brisket. In small bowl combine
paprika, garlic powder, rosemary, thyme, salt, and pepper. Rub
seasoning over brisket.
In large skillet, heat oil over medium heat. Add brisket and cook
until browned, about 5 minutes per side. Transfer brisket to
large roasting pan and set aside. Add onions, carrots, and garlic
to skillet and cook until onions are golden brown, about 10
minutes. Add reduced cider, broth, ketchup, vinegar, and
tomato paste and bring to a boil. Pour over brisket.
Cover pan tightly and roast brisket until tender, about 2 hours.
Remove pan from oven and let brisket rest in juices, covered, for
about 30 minutes. Place brisket on cutting board and slice across
grain. Place juices and vegetables in food processor and puree.
Place in a sauce dish.
Originally Submitted
1/8/2011
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