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1
Coat the meat in flour seasoned with salt, pepper, garlic and paprika.
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2
In a heavy duty pot that will hold the meat and vegetables, heat the oil and sear the meat on all sides.
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3
When browned, remove the meat and set aside.
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4
Add to the pot, the onion, carrots and potatoes.
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5
Now add the beef broth, red wine, tomato sauce, balsamic and balsamic vinegar.
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6
Heat this veggie-broth mixture and stir a bit and when the veggies begin to soften a bit, add the meat back to the pot.
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7
The liquid should not completely immerse the meat.
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8
Only 1/4 of the meat should remain out of the liquid.
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9
If you need to add more liquid, use water.
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10
Season well with salt and pepper and dried thyme, basil, oregano and garlic powder, to taste.
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11
Stir the liquid to blend well.
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12
Bring to a boil and turn down heat to a slow simmer.
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13
Cover the pot and cook for approximately 1 1/2 hours and then turn the meat over and cook for an additional hour.
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14
Meat is done when it is tender.
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15
When done, remove the meat to a cutting board and allow it to rest for 15-20 minutes.
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16
If you have an immersion blender, puree the veggies to thicken the gravy.
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17
You can also use a hand potato masher.
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18
If you need to further thicken the gravy, use a bit of flour or corn starch but it is better if it is thickened by using the potatoes and veggies.
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19
Adjust all seasonings to your taste.
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20
Slice the brisket across the grain and return the slices to the pot until ready to serve.
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21
Enjoy!
