Active Time: 45 minutes • Total Time: 3 hours 25 minutes • Serves: 12
1 fresh flat cut beef brisket (6 to 8 pounds), trimmed
8 ounces shallots, minced (about 1-1/4 cups)
6 large garlic cloves, chopped (about 2-1/2 tablespoons)
1/2 cup bourbon whiskey (optional)
2 cups unsweetened pineapple juice, divided
1-1/4 cups packed brown sugar
1/4 cup less-sodium soy sauce or teriyaki sauce
2 tablespoons Worcestershire sauce
1/4 teaspoon ground cayenne pepper
1/4 cup cornstarch
1. Preheat oven to 350°F. Cut brisket crosswise in half. Preheat 12-inch skillet or wide-bottomed sauté pan over medium-high heat. Add 1 brisket half, fat side down, and cook 8 to 10 minutes, turning to brown both sides. Place brisket, fat side up, in large roasting pan. Repeat with remaining brisket half.
2. Reduce heat to medium. Add shallots to same skillet and cook 2 to 3 minutes or until tender, stirring occasionally. Add garlic and cook 30 seconds, stirring. Add bourbon, if desired; boil 1 minute, stirring to loosen any browned bits from bottom of skillet. Stir in 1-3/4 cups pineapple juice, brown sugar, soy sauce, Worcestershire sauce and cayenne; heat to boiling over high heat. In cup, stir remaining 1/4 cup pineapple juice with cornstarch. Stir cornstarch mixture into skillet; heat to boiling. Boil 1 minute.
3. Pour glaze over brisket. Cover pan tightly with aluminum foil. Roast 2-1/2 to 3 hours or until brisket is fork-tender.
4. Transfer brisket to cutting board. Cover loosely with foil and let stand 10 minutes before thinly slicing across the grain. Place brisket on platter; spoon some glaze over brisket. Pour remaining glaze into sauceboat to serve on the side.
Each serving: about 712 calories, 38 g total fat (18 g saturated), 182 mg cholesterol, 331 mg sodium, 35 g carbohydrate, 0 g fiber, 27 g sugars, 37 g protein
Brisket can be prepared, covered and refrigerated in same roasting pan up to 2 days in advance. To reheat brisket, roast at 350°F for 25 to 30 minutes or until heated through.