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Ingredients
  • 5 to 7 lbs brisket, first or second cut (do not trim fat - especially if it's grass fed)
  • ¼ cup extra virgin olive oil, divided
  • 2 large brown onions, peeled and sliced
  • 1 lb carrots, peeled and sliced
  • 1 lb celery, peeled and sliced
  • 28 oz tomatoes - whole, diced, or crushed (1 large can)
  • 10 peeled whole garlic cloves
  • ½ cup brown sugar
  • ¼ cup vinegar (I like apple cider vinegar, but white vinegar works too)
  • 2 cups beef or chicken broth, divided
  • Salt and pepper
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