braised beef brisket

with pepperoncini and winter vegetables

ingredients

  • 2-3 lb beef brisket

  • 2 carrots, sliced into 2-3” batons

  • 3 medium onions, sliced

  • 1/2 green cabbage, cut in 2” pieces

  • 12 oz jar of pepperoncini, with 1/4 cup of the juice

  • 1 tablespoon tomato paste

  • 3 cloves garlic, thinly sliced

  • 2-3 cups of beef stock

Steps

  • preheat oven to 325 degrees

  • season brisket with salt and pepper

  • heat dutch oven or other large, oven safe, pot with a little neutral oil, on medium high heat

  • brown brisket all over, getting some nice deep color all over

  • remove from pot and pour out all but 1 tablespoon of oil

  • add onions, carrots and cabbage to the pot and cook on medium heat until soft and beginning to caramelize (10-20 minutes)

  • add tomato paste and garlic, cooking, stirring frequently, until fragrant and tomato paste has turned dark orangey-red color (about 5 minutes)

  • add 2 cups of stock

  • place brisket on top

  • add pepperoncini and 1/4 cup juice from the jar

  • the liquid should come about 3/4 of the way up the meat (add more stock if necessary)

  • bring to a low boil, cover and put in oven and cook til completely tender (about 4 hours)