Preparation

Step 1
Preheat oven to 325F.

Step 2
Season brisket on all sides generously with salt and pepper
Heat oil in a large Dutch oven or braising dish over medium-high. If brisket doesn’t fit in the pot all at once, cut it in half and then sear in batches until browned on both sides, 8¬-10 minutes total. Set aside.

Step 3
Add onions and garlic to the pot and cook, stirring often, until soft, about 8 minutes. Add beef broth and scrape up browned bits off the bottom of the pot. Stir in tikka masala, spicy ketchup, and vinegar, then nestle brisket into sauce. Bring to a boil, cover, and transfer to oven.

Step 4
Roast, undisturbed, for 2 hours. Remove from oven, flip meat, and add carrots, submerging them in the sauce. Cover and continue roasting until carrots are soft and brisket is fork-tender, 1 to 1 ½ hours more.

Step 5
At this point you can let cool and chill overnight to serve the next day. Remove from fridge and break off and dispose of solidified fat on top, and remove meat from braising liquid. Slice against the grain, place back in sauce, and reheat to serve, scattered with cilantro.

If serving immediately, remove meat from pan and let sit at least 15 minutes before slicing against the grain. Spoon excess fat off the surface of the braising liquid. Submerge sliced meat back in sauce to serve scattered with cilantro.