Braised Sweet and Sour Brisket

Ingredients

• 3 lbs beef brisket
• trimmed of excess fat
• kosher salt and coarsely ground black pepper (to taste)
• 3 tablespoons vegetable oil
• divided use
• 2 large onions
• chopped
• 6 carrots
• peeled and cut into 1-inch lengths
• 4 celery ribs
• sliced 1/2 inch thick
• 4 cloves garlic
• minced
• 6 tablespoons cider vinegar
• 14 cup dark brown sugar
• 12 cup ketchup
• 1 12 cups beef broth

Instructions

1. Season the brisket liberally with salt and pepper.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
3. Brown the brisket on both sides, starting fatty side down.
4. Transfer to a 5- to 6-quart slow cooker.
5. Add another tablespoon of oil to the skillet.
6. Add the onions, carrots, and celery and cook until browned, about 5 minutes.
7. Add the garlic, and cook for 30 seconds.
8. Add the vinegar, brown sugar, ketchup, and broth and bring to a boil.
9. Pour over the brisket, cover the cooker.
10. Cover and cook 4 to 6 hours on high, or 8 to10 hours on low, until the meat is very tender.
11. Transfer the brisket to a cutting board and skim the fat from the surface of the juices.
12. Cut the brisket against its grain in 1/4-inch-thick slices and arrange so they are overlapping on a large platter.
13. Surround with vegetables and spoon enough sauce over the top to moisten; serve the remaining sauce on the side.