Slow-Braised Beef Brisket

What you’ll need

• 3 lb / 1.35 kg beef brisket
• 1½ tsp salt
• ½ tsp black pepper
• 2 tbsp neutral oil
• 3 large onions, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can / 14 oz / 400 g crushed tomatoes
• 2 cups / 480 ml beef broth
• 2 carrots, cut into chunks
• 1 bay leaf

Contains: Check broth for allergens.

Let’s make it

1. Heat oven to 325°F / 165°C. Season brisket with salt and pepper.
2. Heat oil in a heavy oven-safe pot. Brown brisket on both sides, about 4 minutes each; remove.
3. Soften onions in the same pot for 10 minutes. Add garlic and tomato paste and stir 1 minute.
4. Add tomatoes, broth, carrots and bay leaf. Return brisket, with liquid about halfway up the meat. Cover tightly.
5. Braise 3½–4½ hours, until fork-tender, checking liquid halfway through and adding water if needed. Tenderness, not the clock, determines when it is ready.
6. Rest 20 minutes. Slice across the grain and serve with sauce. For easy slicing another day, chill the meat and sauce promptly, then slice and reheat covered until 165°F / 74°C.