Why is this brisket so ridiculously tender?

By Food Network · 300 min

Ingredients

Instructions

1. Position a rack in the lower third of the oven, remove other racks and preheat to 350°F (175°C).
2. Mix 2 teaspoons salt, 1/2 teaspoon pepper and the paprika in a small bowl. Season the brisket with the mixture and rub it into the surface. Heat a large Dutch oven over medium heat and add 3 tablespoons olive oil.
3. When the oil is hot, add the brisket fat side down and brown 2 to 3 minutes. Turn and brown the other side for about 2 minutes more. Transfer to a baking sheet.
4. Add the carrots and onions to the pot, stir to coat in oil, and cook 4 to 5 minutes until the onions are wilted and lightly browned. Stir in the thyme and garlic.
5. Clear a space in the bottom of the pot, add the tomato paste and cook there about 1 minute until it darkens a shade or two, then stir it into the vegetables.
6. Add the red wine, bring to a simmer and cook 1 to 2 minutes until nearly reduced. Add the broth, brown sugar, vinegar and bay leaves and bring to a simmer.
7. Return the brisket to the pot fat side up. Cover and bake 2 hours 30 minutes to 2 hours 45 minutes until just tender.
8. Stir in the apricots and prunes, cover and bake 20 to 30 minutes more until very tender, when a paring knife slides out easily from several spots.
9. Optionally, cool the brisket in the sauce and refrigerate overnight.
10. To serve, skim off any solidified fat, remove the brisket to a board and bring the sauce to a simmer over medium-low heat, thinning with a little water or reducing as needed.
11. Slice the brisket thinly across the grain, season lightly with salt, return to the sauce and simmer 5 to 7 minutes to heat through. Remove the bay leaves and serve on a platter with the sauce, vegetables and dried fruit.

Summarized from Food Network's video. Watch it for the details.

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