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1
Preheat the oven to 300 degrees F.
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2
Pat the brisket dry and sprinkle with the salt and pepper.
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3
Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot.
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4
Sear the brisket until it is browned, 4 to 5 minutes per side.
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5
Transfer the brisket to a plate.
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6
Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes.
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7
Add the garlic and cook, stirring, for 1 minute.
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8
Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns, and allspice and stir to combine well.
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9
Bring mixture to a boil, return 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.
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10
Cook until the brisket is fork tender, 2 1/2 to 3 hours.
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11
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.
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12
When you are ready to serve, cut the meat against the grain into 1/4- inch thick slices.
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13
Stir the remaining 1 tablespoon vinegar into the warm sauce.
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14
Return the sliced brisket to the sauce until heated through, then serve.
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15
Yield: 10 servings, serving size: 4-ounces brisket plus 3 tablespoons of sauce
