Categories: Beef, Main Course

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

Directions

1. Preheat oven to 350°F with rack in lower third.

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.

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.

4. Cooks’ note:

5. Brisket is best if made at least 1 day ahead (and up to 3 days) and chilled (covered once cool). Skim off fat before reheating.

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