Braised Brisket

themodernproper.com

Emmy Lilholt

4 to 5 pounds beef brisket, fat trimmed

1 ½ tablespoons kosher salt

1 ½ teaspoon freshly cracked black pepper

2 tablespoons vegetable oil

4 garlic cloves, minced

1 tablespoon whole grain mustard

2 tablespoons tomato paste

1 ½ cups beef stock or red wine

2 tablespoons apple cider vinegar (skip if using red wine)

1 (28-ounce) can crushed tomatoes

1 tablespoon chopped fresh thyme

2 teaspoons dried oregano

2 teaspoons garlic powder

1 teaspoon paprika

2 tablespoons brown sugar

2 medium yellow onions, cut into 2-inch rounds

1 pound carrots, halved lengthwise and cut into 2-inch pieces

1 pound small waxy potatoes, cut into 2-inch pieces

Directions at themodernproper.com

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