Sweet & Sour Beef Brisket

I know it's Spring but the weather here still calls for some warm comfort food.  For me, braised beef brisket hits the mark.  This recipe is by Ellie Krieger.  She is a dietician and cookbook author who makes delicious food.  I can't remember how I found her recipe but it is the only recipe I use for braising a brisket.  Don't be swayed by the "sweet & sour" in the title.  It is rich and savory.  I would bet that if you try this, it will be the only way you braise brisket in the future.  

1-3lb. beef brisket, first-cut or flat-half cut, trimmed of excess fat
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil, (I use olive oil)
1 medium onion, cut in 1/2 then thinly sliced into 1/2 moons
3 cloves garlic, chopped (about 1 tablespoon)
1-15oz. can tomato sauce
1/4 cup low-sodium broth or water (I use beef broth)
3 tablespoons firmly packed brown sugar
1/3 cup cider or white vinegar
1/3 cup raisins (optional, I don't use)
5 black peppercorns
1 allspice berry

Preheat oven to 300 degrees.

Pat the brisket dry and sprinkle with salt and pepper.  Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot.  Sear the brisket until it is browned, 4 to 5 minutes per side.  Transfer the brisket to a plate.

Add the remaining 1 tablespoon of oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes.  Add the garlic and cook, stirring, for 1 minute.  Add the tomato sauce, broth, brown sugar, 1/3 cup of vinegar, the raisins (if using), peppercorns and allspice, and stir to combine well.  Bring the mixture to a boil, return the brisket and any accumulated juices to the pot, spoon some of the tomato-vinegar mixture over the brisket, cover tightly and transfer to the oven.  Cook until the brisket is fork-tender, 2-1/2 to 3 hours. 

Remove the brisket from the oven, transfer the meat to a cutting board and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight.  When ready to serve, cut the meat against the grain.  Stir the remaining 1 tablespoon vinegar into the warm sauce.  Return the sliced brisket to the sauce until heated through and serve.