Braised Beef Brisket

Name: Braised Beef Brisket
Yield: 4 servings
Ingredients: 1 3 tablespoons canola oil; 1 1 (2-pounds) piece beef brisket (preferably second-cut); 1 2 large white onions, chopped; 1 4 medium carrots, cut into 1-inch pieces; 1 4 celery ribs, cut into 1-inch pieces; 1 6 garlic cloves; 1 1/4 cup cider vinegar; 1 1 cup chicken stock or reduced-sodium chicken broth; 1 1 (28-ounces) can crushed tomatoes

From the kitchen of Carly

Beef brisket seared until deeply browned, then braised low and slow with caramelized onions, carrots, celery, and a tomato-vinegar sauce. The meat becomes impossibly tender while the vegetables break down into a rich, savory gravy worth soaking up with bread.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons canola oil
11 (2-pounds) piece beef brisket (preferably second-cut)
12 large white onions, chopped
14 medium carrots, cut into 1-inch pieces
14 celery ribs, cut into 1-inch pieces
16 garlic cloves
11/4 cup cider vinegar
11 cup chicken stock or reduced-sodium chicken broth
11 (28-ounces) can crushed tomatoes

Instructions

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 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.