Brisket

Method

Preheat oven to 160°C. Heat oil in a large heavy-bottomed casserole and brown the brisket on all sides, then remove and set aside. Add onions, carrots, and celery to the pot and sauté until softened, about 5 minutes, then add garlic and tomato puree, stirring well. Return the brisket to the pot, add stock, wine, bay leaves, thyme, peppercorns, and salt. Cover with a tight-fitting lid and braise in the oven for 3-3.5 hours, turning the meat halfway through. The brisket is ready when it is very tender and easily pulls apart with a fork. Remove from the oven, let rest for 15 minutes, then slice against the grain and serve with the braising vegetables and sauce.