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Prep Time: 35 Minutes Cook Time: 240 Minutes |
Ready In: 275 Minutes Servings: 4 |
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Ingredients:
2 pound(s) beef brisket |
3 tablespoon(s) canola oil |
4 carrots, medium |
4 celery ribs, 1 inch pieces |
1 cup(s) chicken stock |
1/4 cup(s) cider vinegar |
1 can(s) crushed tomatoes 28 oz |
6 garlic cloves |
2 large white onions chopped |
Directions:
1. Preheat oven to 350 with rack in lower third. Heat oil in a wide 5 to 6 quart heavy pot over medium high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate. Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight fitting lid and braise in oven until fork tender, 3 to 3.5 hours. Brisket is best if made at least one day ahead and up to 3 days and chilled. Skim off fat before reheating.
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