Inspired by classic Jewish brisket, our recipe is savoury, subtly sweet with a wee bit of zing. To avoid a dry brisket, cook low and slow in a completely sealed Dutch oven to provide better flavour development and a juicier finish. The recipe follows basic braising for a tougher cut of meat. When it's done thinly slice the brisket and return the meat to the pot for another half hour or so before serving. 


5-7 pounds brisket, ideally with fat cap and marbling, rinsed and pat dry
2 large onions, trimmed, peeled and sliced horizontally in 1/4-inch pieces
5 - 6 medium carrots, peeled and sliced horizontally in 1-inch pieces
5 yellow potatoes, cut into 2-inch pieces
1/4 cup extra virgin olive oil, divided
1 large can whole San Marzano tomatoes 
4 tbsp Garlic olive oil
1/2 cup brown sugar
1/4 cup A-1 Premium white balsamic vinegar 
2 cups quality beef or chicken stock
Kosher salt 
Freshly ground black pepper
Preheat oven to 300 degrees. Rub both sides of brisket with salt and pepper. In a Dutch oven, on medium heat, add 2 tbsp olive oil. Using large tongs, starting on fatty layer, brown whole brisket on all sides. Remove from Dutch oven and set aside when done. While brisket is browning, in a food processor or blender add tomatoes, Garlic oil, brown sugar, white balsamic 1-1/2 cups stock, 2 tsp salt and 1/4 tsp black pepper. Blend/process until completely combined and smooth. Set aside.  Add 2 tbsp more olive oil to Dutch oven. Add onions. Saute on medium-high until translucent and softened. Add carrot and potatoes. Cook for 5 minutes until fragrant. Remove veggies from pot and set aside. Add 1/2 cup stock to scrape bottom and combine pan juices. Pour half tomato mixture into Dutch oven. Place brisket on top of tomato sauce with fat cap facing up. Pour vegetables across the top of the brisket. Pour remaining tomato mixture over the veggies and brisket. Cover and place brisket in oven for 5 to 6 hours, about 1 hour per pound of meat. Brisket is done when it flakes when pierced with fork. Remove brisket from pot and let rest on cutting board fat side up for half hour. Pour the sauce and veggies into a smaller pot and reheat before serving