Slow-cooked brisket

Slow-cooked, this makes a hearty, warming winter meal.

Ingredients

• 1 beef brisket (4 to 5 kg), trimmed of fat
• 1 ½ tablespoons salt, plus more to taste
• 1 ½ teaspoons freshly ground black pepper, plus more to taste
• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• 1 tablespoon mustard 
• 2 tablespoons tomato paste
• 1 ½ cups beef or chicken broth
• 2 tablespoons apple cider vinegar
• 1 can crushed tomatoes
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 2 tablespoons brown sugar
• 2 medium yellow onions, sliced into rings 
• 1 kg carrots, halved lengthwise and cut into pieces 
• 1 kg small potatoes, cut into pieces 

Step-by-step instructions

1. Preheat the oven to 160°C with a rack in the middle position.
   
2. Pat the brisket dry and season all over with salt and pepper.
   
3. Heat the oil in a large cast-iron pot or pan over medium-high heat. Once the oil is shimmering, add the brisket and cook, undisturbed, until browned, about 6 minutes per side. Transfer the meat to a plate and discard all but 2 to 3 tablespoons of the fat.
   
4. Reduce the heat to medium-low. Add the garlic, mustard, and tomato paste. Cook for 1 minute, or until the garlic is fragrant. Add the broth, vinegar, and crushed tomatoes, scraping up any browned bits from the bottom of the pot.
5. Return the brisket (and any accumulated juices) to the pot, thicker side up. In a small bowl, mix the thyme, oregano, garlic powder, paprika, and brown sugar. Sprinkle the seasoning over the brisket.
6. Add the onions to the pot. Increase the heat to medium and bring the liquid to a simmer. Cover the pot and transfer it to the oven. Cook for 2 hours. Remove the pot from the oven and add the carrots and potatoes, nestling them into the liquid. Cover the pot and return it to the oven for another 2 hours, or until the vegetables are tender.
   
7. Transfer the brisket to a cutting board and cover with foil to keep warm. Using a slotted spoon, transfer the vegetables to a serving platter.
   
8. Return the pot to medium heat and simmer the sauce, stirring, until slightly reduced, 3-5 minutes. Add salt and pepper.
9. Slice the brisket across the grain and arrange the slices on a serving platter with the vegetables. Pour the sauce over everything and serve.

Enjoy!