Brisket with Chunky BBQ Sauce

A great do-ahead main dish for a summer picnic. You can slow-cook the brisket on the stovetop up to several days ahead. Then, 20 minutes before serving, brush it with sauce and grill until heated through. Brisket

1 fresh beef brisket (41⁄2 pounds), well trimmed

1 medium onion, cut into quarters

1 large carrot, peeled and cut into 11⁄2-inch pieces

1 bay leaf

1 teaspoon whole black peppercorns

1⁄4 teaspoon whole allspice

Chunky BBQ Sauce
• 1 tablespoon vegetable oil
• 1 large onion (12 ounces), finely chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons minced, peeled fresh ginger
• 1 teaspoon ground cumin
• 1 can (141⁄2 ounces) tomatoes in puree, chopped
• 1 bottle (12 ounces) chili sauce
• 1⁄3 cup cider vinegar
• 2 tablespoons light (mild) molasses
• 2 tablespoons brown sugar
• 2 teaspoons dry mustard
• 1 tablespoon cornstarch
• 2 tablespoons water
  
  
  • Prepare brisket: In 8-quart Dutch oven, place brisket, onion, carrot, bay leaf, peppercorns, and allspice. Add enough water to cover and heat to boiling over high heat. Reduce heat; cover and simmer until meat is tender, about 3 hours.
  • Meanwhile, prepare Chunky BBQ Sauce: In nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until tender, about 10 minutes. Add garlic and ginger and cook, stirring, 1 minute. Stir in cumin and cook 1 minute longer.
  • Stir in chopped tomatoes with their puree, chili sauce, vinegar, molasses, brown sugar, and dry mustard; heat to boiling over high heat. Reduce heat and simmer, stirring occasionally, 5 minutes.
  • In cup, blend cornstarch and water until smooth. After sauce has simmered 5 minutes, stir in cornstarch mixture. Heat to boiling, stirring; boil 1 minute. Cover and refrigerate sauce if not using right away. Makes about 4 cups.
  • When brisket is done, transfer to large platter. If not serving right away, cover and refrigerate until ready to serve.
  • Prepare outdoor grill for covered direct grilling over medium heat. Place brisket on grill, cover and cook 10 minutes. Turn brisket and cook 5 minutes longer. Spoon 1 cup barbecue sauce on top of brisket and cook until brisket is heated through, about 5 minutes longer. (Do not turn brisket after topping with sauce.)
  • Transfer brisket to cutting board. To serve, reheat remaining sauce in small saucepan on grill. Slice brisket thinly across the grain and serve with sauce.
• Makes 12 main-dish servings
• Prep: 15 minutes
• Cook/Grill: 3 hours 35 minutes