Tomato Braised Brisket
|Beef brisket||2 Pound|
|Freshly ground black pepper||To Taste|
|Onion soup mix||1⁄3 Ounce (1 Packet)|
|Minced garlic||1 Tablespoon|
|Canned crushed tomatoes||28 Ounce (1 Can)|
1. Place rack in lower third of oven and heat oven to 325°F. Season brisket on both sides with salt and pepper. Over medium heat, heat a 4-quart heavy saucepot. Add brisket and cook until browned on both sides, about 10 minutes, turning once.
2. Add soup mix, garlic, tomatoes, and 2 1/2 cups water to saucepot. Cover and bring to boiling. Transfer saucepot to oven and braise until meat is tender when pierced with a fork, 2 1/2 to 3 hours.
3. Transfer brisket to a cutting board and, using a knife and fork, pull meat into long shreds, then return meat to saucepot. Season to taste with pepper. Serve immediately.