Active Time: 40 mins, Total Time: 5 hrs 50 mins, Yield: 8 to 10 servings
Ingredients:
2 tablespoons plus a pinch of kosher salt, divided
1 teaspoon plus a pinch of ground black pepper, divided
1 (7-pound) beef brisket, trimmed
Directions:
Preheat oven to 325F. Combine Cranberry, Orange, and Apple Preserves and Sweet and Spicy Double Onion Marmalade in a medium saucepan until just melted.
Season brisket with 2 tablespoons salt and 1 teaspoon pepper. Layer 2 large sheets of heavy-duty aluminum foil in a large roasting pan, overlapping slightly to cover the bottom of the pan and letting the foil extend 8 inches past both ends. Repeat with 2 additional sheets of foil placed crosswise. Top with a sheet of parchment paper. Spread about a quarter of the Cranberry, Orange, and Apple Preserves and Sweet and Spicy Double Onion Marmalade sauce on the center of the parchment, and place brisket, fat side up, on top. Spread the remaining Cranberry, Orange, and Apple Preserves and Sweet and Spicy Double Onion Marmalade sauce over top of the brisket, top with another sheet of parchment, and wrap foil tightly around the beef. Crimp to seal. Place roasting pan on a baking sheet, and braise brisket in preheated oven until fork-tender, 3 hours to 3 hours and 30 minutes. Uncover and let cool completely, about 1 hour and 30 minutes. Cover and refrigerate for at least 8 hours or up to 2 days.
Preheat oven to 325F. Uncover the brisket, and discard any fat that has solidified on the surface of the brisket and pan drippings. Transfer brisket to a carving board, and slice against the grain. Arrange brisket slices in an ovenproof serving dish, and spoon any extra Cranberry, Orange, and Apple Preserves and Sweet and Spicy Double Onion Marmalade sauce over top. Cover and bake in preheated oven until heated through, 45 minutes to 1 hour.
Make Ahead: The unsliced braised brisket can be refrigerated for up to 2 days. Slice and heat before serving.
Suggested Pairing: Rich, full-bodied Zinfandel.