Browning brisket gives a depth of flavor, while the acidic ingredients and cooking time tenderize this tough cut of beef.
The acidic ingredients and cooking time tenderize this tough cut of beef.
Ingredients (Serves 8)
- 1 tablespoon olive oil
- 2 1/2 pounds beef brisket, trimmed of fat and cut into 8 pieces of roughly equal size
- Course ground pepper
- 1 1/2 cups chopped onions
- 4 garlic cloves, smashed and peeled
- 1 teaspoon dried thyme
- 1 can (14.5 ounces) no-salt-added tomatoes and liquid
- 1/4 cup red wine vinegar
- 1 cup low-sodium beef stock or red wine
Heat oven to 350 F.
In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high heat. Season brisket with pepper. In batches, cook meat, turning occasionally, until dark brown on all sides. Transfer brisket to a plate.
Add onions to pot. Cook and stir until browned. Add garlic and thyme and cook and stir until fragrant, about 1 minute.
Add tomatoes (undrained), vinegar, and stock or wine. Bring to a boil. Return beef to pot, cover, then place pot in oven. Cook until beef is tender, 3 to 3 1/2 hours.