Soy-Braised Brisket
Step 1
Place a rack in lower third of oven; preheat to 300°. Pat one 3-lb. piece untrimmed beef brisket dry with paper towels. Sprinkle all over with 2 tsp. garlic powder, 1 tsp. freshly ground pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and rub into grain. Set aside. Whisk 1 head of garlic, cloves coarsely chopped, 1 cup apple cider, ½ cup oyster sauce, ½ cup soy sauce, and 1 Tbsp. Worcestershire sauce in a small bowl to dissolve oyster sauce. Set garlic mixture aside.
Step 2
Heat 1 Tbsp. vegetable oil in a large ovenproof pot or Dutch oven over medium. Pat brisket dry again. Cook, turning occasionally and reducing heat if needed, until browned, 3–4 minutes per broad side, 1–2 minutes per short sides (you may need to hold up with tongs). Transfer to a baking sheet or large plate.
Step 3
Add 1 cup dry red wine to pot (be careful; it will sputter), scraping up browned bits with a heatproof rubber spatula. Cook until reduced by half. Mix in reserved garlic mixture; remove from heat. Carefully return brisket to pot and pour in ½ cup water. If liquid does not reach halfway up brisket, then add up to another ½ cup water to get it there. Cover pot tightly with a lid or foil and transfer to oven; braise brisket 2 hours.
Step 4
Remove pot from oven. Add 3 medium carrots, peeled, cut on a diagonal into 1″ pieces, one 14.4-oz. bag frozen pearl onions, and 1 cup pitted dates (about 20) and stir into liquid. Re-cover and cook until meat is tender but still holds its shape, about 1 hour. Transfer brisket to a cutting board, tent with foil, and let rest 20 minutes.
Step 5
Meanwhile, remove carrots, onions, and dates with a slotted spoon and place in a medium bowl; set aside. Line a sieve or colander set over a large bowl with cheesecloth or several layers of paper towels. Carefully pour jus in pot into bowl; discard cheesecloth and solids. Taste jus and season with salt and pepper.
Step 6
Slice brisket against the grain and arrange on a platter; pour jus over as desired. Arrange reserved carrots, onions, and dates around. Serve with any remaining jus alongside. Top with chopped parsley.
