Baked Beef Brisket

Prepare the brisket by sprinkling both sides liberally with salt, pepper, and a pinch of heat from the cayenne. To achieve optimal results, position the brisket over an aluminum foil 'bed' placed on a plate and refrigerate, uncovered, for 8 to 12 hours.

Heat the oven to 325 degrees F (165 degrees C). Melt butter in a saucepan over medium heat, stirring occasionally. Add an onion and sprinkle with salt; cook and stir until the onion becomes translucent, about 5 minutes. Introduce garlic, rosemary, and apple juice into the saucepan; increase heat to high and boil until the liquid is reduced by about half, about 3 minutes.

Transfer half of the apple-onion mixture into a baking dish. Place the brisket fat-side up on top; cover with the remaining apple-onion mixture. Cover the baking dish tightly with foil.

Bake in the preheated oven for 1 hour and 30 minutes. Reduce the oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours and 15 minutes. Check for doneness after 2 hours.

Transfer the brisket to a plate and cover with foil.

Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Use a stick blender to puree the mixture and create a rich gravy.

Slice the brisket across the grain and serve with the savory gravy.