Bring On the Family and Friends, Serve Beef Brisket

While time is being spent outside, let your oven slowly cook up a great dinner. A slow cooked Brisket of Beef serves a crowd and compliments all summer vegetables.
If you have canned tomatoes, or if they are heavy on the vine, and need to be savored, here is the opportunity one more time!

Preheat oven to 325 degrees. Trim meat and rub salt and pepper into both sides of beef.
Heat 2 T. oil in a large heavy frying pan to medium high. Be prepared for some smoking meat! Sear both sides of beef – brown both sides ( get a good dark brown color). This will take about 5 minutes per side. Transfer to a large baking dish (I use my turkey pan), and set aside.

Reduce the heat on pan to medium low. Add remaining 1 T of olive oil with the onions and the garlic. Stir frequently for 25 minutes until browned and soft, not crispy. Add liquid (wine or coke) and raise temperature to high. Bring to a boil for 2 minutes. Add tomatoes – break them open with the side of the spoon, add other vegetables and scrap bottom of the pan.

Pour mixture over brisket, turn meat over to insure that both sides are moist. Cover with lid or foil. Cook until beef is very tender – 3 hours. Turn meat at the 1 1/2 hour point. When serving heat for about 30 minutes.

Let cool slightly, and remove the brisket.

If making this the night before… and it is wonderful that way… return the beef a large pot or bowl and pour sauce over and let sit overnight in the refrigerator.

If serving right away slice brisket against the grain into 1/4 inch slices and place back in sauce. Warm over medium heat for about 5 minutes.