Beef Brisket
By alexscharft
1 Picture
Ingredients
- 3 tablespoons canola oil
- 1 (2-pounds) piece beef brisket (preferably second-cut)
- 2 large white onions - chopped
- 4 medium carrots - cut into 1-inch pieces
- 4 celery ribs - cut into 1-inch pieces
- 6 garlic cloves
- 1/4 cup cider vinegar
- 1 cup chicken stock or reduced-sodium chicken broth
- 1 (28-ounces) can crushed tomatoes
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 350°F with rack in lower third.
Step 2
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.
Step 3
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 1/2 hours.
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