Makes 4 Servings
Total Prep Time: 3 ½ hours
Ingredients
2 pounds/900 grams beef brisket
sea salt and black pepper
1 teaspoon dried oregano
2 yellow onions, chopped
4 carrots, diced
4 celery ribs, diced
3 bay leaves
1 cup chicken stock
1 can crushed tomatoes
Directions
Preheat oven to 350°F/180°C.
Cut a piece of parchment paper to fit the top of a heavy ovenproof pot. Rub brisket all over with salt, pepper and oregano. Transfer to pot, followed by onions, carrots, celery and bay leaves. Pour in chicken stock and canned tomatoes. Place parchment paper on top and cover with lid. This is to prevent moisture from escaping. Leave to cook for 1 hour.
Turn the brisket and check if more stock needs to be added. Cover and cook for another hour. Remove cover and roast for about 15 minutes more to thicken the sauce.
Take pot out from oven, transfer brisket to a cutting board, cover loosely with foil and let stand for at least 10 minutes, then slice thinly. Serve with vegetables and sauce.
