This is my second attempt at a brisket and it turned out really nice. This is as simple a brisket recipe as you will find, with a traditional base of stock, tomatoes, and basic veggies. I cooked it a day in advance, so I will update the site when we have it tomorrow for Rosh Hashanah! (oh - I used a 4 lb brisket and doubled the recipe)
- 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
- 2 bay leaves
- 6 garlic cloves
- 1/4 cup cider vinegar
- 1 cup chicken stock or reduced-sodium chicken broth or part stock part wine
- 1 (28-ounces) can crushed tomatoes
Preheat oven to 350°F 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 bay leaves 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.