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Ingredients:
4 tbsp vegetable oil
2 lb brisket
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
4 cloves garlic, minced
1-28oz can stewed tomatoes
2 tbsp tomato paste
2 1/2 cups beef stock (homemade if possible)
salt and pepper
Preparation:
Preheat your oven to 350 degrees F. In a large dutch oven heat the oil over high heat. Salt and pepper the brisket on both sides and then sear the meat in the dutch oven for about 4 minutes on each side. Remove and set onto a plate. Add the onions, celery and carrot to the dutch oven and saute for 8 minutes, add more oil if needed. Add the garlic and saute for 2 minutes more. Add the tomato paste, stewed tomatoes and beef stock and bring to a simmer. Add the brisket back to the dutch oven and nestle it into all the vegetables. Place into heated oven and let it do its thing for 3 hours. Once done, remove from oven and keep over low heat on stove-top. Using 2 forks, shred the brisket and then let sit over low heat for 20 minutes more. Adjust seasoning as needed. You can either use the brisket right away, or transfer to a container and use the following day.
Serve with fried eggs or any other kind of eggs you want and a handful of fresh undressed arugula!
By Gaby Dalkin
