Braised Brisket

Name: Braised Brisket
Yield: Makes 6–8 Servings
Ingredients: Tomato paste, 2 tablespoons; Salt and freshly ground black pepper; Sugar, ⅓ cup (3 oz/90 g); Red wine vinegar, ½ cup (4 fl oz/125 ml); Cayenne pepper, 1 teaspoon; Beef broth, 1 cup (8 fl oz/ 250 ml); Garlic, 2 cloves, minced; Beef brisket, 3½–4 lb (1.75–2 kg), trimmed of excess fat; Flour, ¼ cup (1½ oz/45 g) plus 2 tablespoons; Yellow onions, 2, thinly sliced; Olive oil, ¼ cup (2 fl oz/60 ml)

Preparation info

Makes
6–8
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Flour, ¼ cup (1½ oz/45 g) plus 2

Dinner
Main course

Method

Brown the brisket

On a large plate, combine the ¼ cup flour, 1 teaspoon salt, and ½ teasp