Beef Brisket Deboned Whole - Raw 2kg

BRAISED BEEF

• 3 tablespoons canola oil
• 1 - 2KG piece of Beef Brisket
• 2 large white onions, chopped.
• 4 medium carrots, cut into pieces.
• 4 celery sticks, cut into pieces.
• 6 garlic cloves
• 1/4 cup cider vinegar
• 1 cup chicken stock
• 4 cups of crushed tomatoes

1. Step 1 Preheat oven to 180°c with rack in lower third.

Step 2 Heat oil in a wide 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.

Step 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.

Cooks' note:

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.