Passover Brisket

Instructions

1. Preheat oven to 325°F (160°C). Sprinkle brisket evenly with 1 teaspoon (5 ml) of the salt and pepper. Heat 2 tablespoons (10 ml) of the oil in a large Dutch oven on medium heat. Sear brisket on both sides until browned, about 5 minutes per side. Remove from pan; set aside.
2. Heat remaining oil in Dutch oven on medium heat. Add onion and 1 tablespoon (15 ml) of the brown sugar. Cook 10 minutes, stirring occasionally, until onions are softened. Add carrots and celery. Cook and stir 5 minutes longer. Return brisket to pot, fat-side up, along with vegetables.
3. Mix stock, tomatoes, vinegar, garlic powder, thyme, remaining 2 tablespoons (30 ml) brown sugar and remaining 1 teaspoon (5 ml) salt in medium bowl. Pour over brisket and vegetables. Add bay leaves. Cover. Transfer pot to oven.
4. Cook 3 1/2 to 4 hours or until meat is tender. Transfer meat and vegetables to serving platter. Let meat rest 10 minutes. Slice across the grain into 1/4-inch (½-cm) thick slices. Skim fat from pan juices, if desired. Remove bay leaves. Serve meat and vegetable with pan juices.

Test Kitchen Tip: If you don’t have a Dutch oven pan, prepare meat and vegetables in large skillet as instructed above and then place brisket and vegetables in large roasting pan and cover with foil before placing in the oven.