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Cooking Tip: Brisket is best if made at least 1-3 days ahead and chilled. Then reheat and serve. For a healthy alternative, instead of canola oil you can use coconut oil.

Let's Get Started…

Ingredients To Gather

• 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

Step By Step Directions To Follow 

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, until golden, 10 to 12 minutes. Add vinegar, stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid. Cover with a lid and braise in oven until fork-tender, 3 to 3 1/2 hours.

Finished!

A savory beef brisket that's tender and loaded with flavor. You'll be so glad you found this recipe. You can even freeze any leftover braised liquid to use for future meals like sauce for fettuccine or the base for a vegetable soup. Isn't that resourceful?

Happy Grilling & Enjoy!

Article Source: epicurious