My take on braised, fork-tender brisket starts with tomato sauce, red wine vinegar, and beef stock for a hearty, tangy base. I’ll also add in ingredients like brown sugar, plenty of onions and garlic, and a hint of smoked paprika, which bring a flavorful punch. The end result is a dish that nods to Texas barbecue brisket, but would also be right at home next to a platter of latkes on the Hanukkah table. One tip if you’re making this brisket for the holidays: Make it the day before, then reheat the sliced meat, onions, and braising liquid in the oven until warm and bubbling; the flavors really blossom after hanging out in the fridge for a night or two, so planning ahead can make all the difference.

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