Spicy Roast Brisket

Ingredients

• 14 gOil
• 1000 gBeef
• 150 gOnion
• 100 gCelery
• 10 gGarlic
• 2.1 gCumin
• 1 gPepper
• 5 gMustard
• 1 gOregano
• 3 gSalt
• 480 gTomato
• 120 mlBeef broth
• 30 mlVinegar
• 12 gSugar
• 2 pcsBay leaf
• 150 gBell pepper
• 15 gChili
• 240 mlWater

Instructions

1. 1

   Brown the meat

   • Heat the oil in a large heavy pot. Brown the brisket on all sides until well colored.
   • Push the meat to the side of the pot.
2. 2

   Sauté vegetables

   • Add onions and celery to the center of the pot and cook over medium heat until softened (2–4 minutes).
3. 3

   Add spices

   • Stir in garlic, cumin, cracked black pepper, dry mustard, oregano and salt and cook briefly until fragrant.
4. 4

   Tomatoes and liquid

   • Add diced tomatoes, beef stock, red wine vinegar, brown sugar and bay leaves. Stir and return the meat to the pot.
   • You may add the tomato juice from the can if using canned tomatoes.
5. 5

   Braise

   • Add 1 cup (approx. 240 ml) boiling water, cover and simmer on low for about 2 hours.
   • Check occasionally and add hot water if necessary.
6. 6

   Finish

   • About 30 minutes before serving, add the bell pepper and optional chili.
   • Adjust seasoning (salt, sugar, vinegar) to taste and slice the brisket to serve.