Beef brisket

Ingredients

1. 1 tablespoon olive oil
2. 2 1/2 pounds beef brisket, trimmed of fat and cut into 8 pieces of roughly equal size
3. Course ground pepper
4. 1 1/2 cups chopped onions
5. 4 garlic cloves, smashed and peeled
6. 1 teaspoon dried thyme
7. 1 can (14.5 ounces) no-salt-added tomatoes and liquid
8. 1/4 cup red wine vinegar
9. 1 cup low-sodium beef stock or red wine

Directions

Heat oven to 350 F.

In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high heat. Season brisket with pepper. In batches, cook meat, turning occasionally, until dark brown on all sides. Transfer brisket to a plate.

Add onions to pot. Cook and stir until browned. Add garlic and thyme and cook and stir until fragrant, about 1 minute.

Add tomatoes (undrained), vinegar, and stock or wine. Bring to a boil. Return beef to pot, cover, then place pot in oven. Cook until beef is tender, 3 to 3 1/2 hours.