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1
1 Preheat the oven to 325F (you can also cook this brisket on top of the stove if you like).
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2
If you choose to brown the brisket first, heat a large casserole or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes.
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3
Add the oil, swirl it around, then add the beef.
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4
Sear it for about 5 minutes on each side, or until it is nicely browned.
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5
Season it with salt and pepper and remove to a platter.
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6
2 Wipe out the pan with paper towels and return it to the stove; turn the heat to medium and add the butter.
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7
When it foams, add the onions and cook, stirring, until they are golden and soft, at least 10 minutes.
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8
Add salt and pepper, then stir in the tomato paste and the garlic.
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9
Return the meat to the pan, add the stock or water, and cover.
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10
3 Cook over low heat or in the oven, turning the meat about every 30 minutes, until tender, 2 1/2 to 3 hours.
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11
If the sauce seems too thin, allow the meat to rest on a platter for a few minutes while you boil the liquid down over high heat, scraping the bottom of a pan with a wooden spoon, until it thickens somewhat.
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12
Taste the sauce and add salt and/or pepper if needed.
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13
Slice the meat, return it to the sauce, and serve.
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14
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