Super Delicious Brisket

Adapted from USA Cookbook by Sheila Lukins

1 Large Beef Brisket 4-5 lbs

2 TBL Coarsley Ground Black Pepper

1 Large Spanish Onion, cut in half and slivered

6 Carrots peeled and cut into 1″ diagonals

2 TBL Minced Garlic

1 TSP cinnamon

2/28 Oz Cans of Plum Tomatoes

1 Cup Pitted Green Olives

3/4 Cup Raisins

3 TBL Capers

1 TBL Dark Brown Sugar

1 Chipotle Chile

2 TBL Olive Oil

Salt to taste

Preheat oven to 350f

Press pepper into meat

Heat oil in a large ovenproof pot or Dutch oven

Brown Brisket on all sides- about 8-10 minutes per side

Remove brisket to sheet pan or platter

Pour off all but 2 TBL of fat, add onions and carrots and cook over med. heat until golden, about ten minutes

Add garlic and cinnamon and stirring constantly cook 1 more minute

Drain tomatoes, and save juices, crush the tomatoes and add to pot with 1 cup of the reserved juice

Add Olives, raisins, capers, sugar, chile and salt

Return meat to pot, spooning some of the liquid over meat

Cover and cook two hours

Remove the meat from the pot, let cool, and wrap and refrigerate overnight, remove sauce and refrigerate that in a separate container add remaining tomato liquid to this sauce

Remove the brisket from the refrigerator and let sit for about 15-20 minutes, then cut into thin diagonal slices, cutting against the grain

Keeping the slices together put back into pot and cover with sauce

Check sauce for seasoning, and add salt and pepper as needed

Bake uncovered, basting every twenty minutes, for 1 1/2-2 hours

Remove Chile before serving