Slow-cooked Brisket

Cooked slowly, it is a hearty, warm, winter food.

Materials

• 1 beef brisket (4 to 5 kilos), without fat
• 1 ½ tablespoons salt, plus more to taste
• 1 ½ teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons vegetable oil
• 4 cloves garlic, chopped
• 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 chopped fresh thyme
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 2 tablespoons brown sugar
• 2 medium yellow onions, sliced
• 1 kilo carrots, halved lengthwise and cut into pieces
• 1 kilo small potatoes, cut into pieces

Step by step process

1. Preheat the oven to 160°C with a rack in the middle position.
   
2. Wipe the breast and season it with salt and pepper all over.
   
3. Heat the oil in a large cast iron skillet or frying pan over medium-high heat. Once the oil shimmers, add the brisket and cook, without disturbing it, until browned, about 6 minutes per side. Transfer the meat to a plate and discard any remaining 2 to 3 tablespoons of fat.
   
4. Reduce heat to medium-low. Add garlic, mustard, and tomato paste. Cook for 1 minute or until garlic is fragrant. Add broth, vinegar, and crushed tomatoes, scraping up any browned bits from bottom of pot.
5. Return the breast (and any juices that have collected) to the pot, fat side up. In a small bowl, combine the thyme, oregano, garlic powder, paprika, and brown sugar. Sprinkle the seasoning over the breast.
6. Add the onions to the pot. Increase the heat to medium and bring the liquids to a simmer. Cover the pot and transfer to the oven. Cook for 2 hours. Remove the pot from the oven and add the carrots and potatoes, placing them in the liquid. Cover the pot and return to the oven for another 2 hours or until the vegetables are tender.
   
7. Transfer the breast to a cutting board and cover with aluminum foil to keep warm. Using a slotted spoon, transfer the vegetables to a serving platter.
   
8. Return the saucepan to medium heat and simmer the sauce, stirring, until slightly reduced, 3-5 minutes. Season with salt and pepper.
9. Slice the breast, cutting across the grain, and place on a serving platter with the vegetables. Drizzle with the sauce and serve.

Enjoy your meal!