Ingredients

• 2 medium shallots, minced
• 2 cloves garlic, minced
• 4 teaspoons chili powder
• 4 teaspoons smoked paprika or Hungarian paprika
• 2 teaspoons ground cinnamon
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 4 pounds first-cut brisket (or flat-cut), trimmed of fat
• 1/4 cup Worcestershire sauce
• 1 14-ounce can no-salt-added diced tomatoes
• 1/4 cup packed dark brown sugar
• 1/4 cup cider vinegar

Directions

1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.

2. Pour Worcestershire sauce over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.

3. Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.

4. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.

5. Remove the meat from the sauce. Let rest for 10 minutes, then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve (or follow make-ahead instructions).

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