INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 F. Sprinkle the brisket all over with the pepper,
pressing it in slightly. Heat the oil in a large ovenproof pot over
medium-high heat. Add the peppered brisket and brown it well on both sides,
8-10 minutes per side. Transfer the meat to a large plate. Pour off most of
the fat in the pot. Add the onions and carrots and cook over medium heat,
stirring and scraping up any brown bits on the bottom, until the onions are
golden, about 10 minutes. Then stir in the garlic and cinnamon and cook,
stirring constantly, for 1 minute more. Drain the tomatoes, reserving 1 cup
of the juices. Crush the tomatoes and add them to the pot along with the
reserved juices, olives, raisins, capers, brown sugar, chile, and salt.
Return the meat to the pot, placing it on top of the vegetables, and spoon
some sauce over it. Cover, and bake for 2 hours. Remove the pot from the
oven, but leave the oven on. Scrape the sauce off the brisket, transfer it
to a cutting board, and let it rest for 15 minutes. Cut the brisket into
thin diagonal slices against the grain. Gather the slices back together and
return them to the pot, covering them completely with the sauce. Season
with salt and pepper. Bake uncovered, basting occasionally, until the meat
is fork tender, 1 1/2 to 2 hours. Serve with the sauce on top or alongside,
removing the chile before serving. Serves 4
Posted to recipelu-digest Volume 01 Number 473 by "bunny"
<layla696@ix.netcom.com> on Jan 7, 1998

A Message from our Provider:

“Life: your chance to spurn God’s love Eternity: living with the consequences”