Place sliced onions on the bottom of a large roasting pan. Combine garlic, paprika, salt, pepper, basil, tomato paste, and lemon juice in a bowl, then rub onto the brisket. Pour apple cider over the meat and marinate for at least an hour or overnight.
Preheat oven to 325 degrees Fahrenheit. Cover and cook for approximately 45 minutes per pound, basting occasionally. Uncover for the last 30 minutes of cook time. Let cool completely, then refrigerate overnight before slicing.
Directions
Notes:
Store sliced brisket with plenty of sauce in an airtight container for up to 4 days refrigerated or freeze for up to 3 months. Thaw overnight in the fridge and reheat covered at a low temperature. Add a splash of apple cider or broth if needed when reheating.
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I made this recipe for Rosh Hashanah and it was very good. First cut brisket can sometimes be dry and not flavorful but this came out juicy and infused with flavor. I made two, one like it says in the recipe to make in the oven, and the second one in the slow cooker overnight on yontif so it was fresh for lunch, and both ways were great.
I made this using a first cut brisket and it was so tasty! I also cooked it overnight which brought it to the next level! I love all things apple cider and this meat was a huge hit!