Name: Braised Beef Brisket
Cook time: 35 min
Total time: 4 hr
Yield: Makes 4 (main course) or 6 (as part of hash)
Ingredients: 3 tablespoons canola oil; 1 (2-pounds) piece beef brisket (preferably second-cut); 2 large white onions, chopped; 4 medium carrots, cut into 1-inch pieces; 4 celery ribs, cut into 1-inch pieces; 6 garlic cloves; 1/4 cup cider vinegar; 1 cup chicken stock or reduced-sodium chicken broth; 1 (28-ounces) can crushed tomatoes

Every cook should have a good brisket recipe at the ready, and this one's a doozy. Braised with lots of browned onions, carrots, and celery in a mix of chicken broth and crushed tomatoes, the beef exits the oven full-flavored and fork-tender, ready to be shredded for the country hash or sliced and served with mashed potatoes for a homey dinner (though it's even better if you can wait a day). By all means, freeze the leftover braising liquid; it's wonderful as a sauce for fettuccine or as the base for a vegetable barley soup.

Cooks' note:

Brisket is best if made at least 1 day ahead (and up to 3 days) and chilled (covered once cool). Skim off fat before reheating.

Recipe notes

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