2 large white onions, thinly sliced
¼ cup olive oil
1 cup diced carrots
½ cup diced celery
½ TBSP. salt
3-4 cups beef broth, low sodium
2 bay leaves
½ cup crushed tomatoes
5 peeled garlic cloves, chopped
¼ cup brown sugar
1/8 cup apple cider vinegar
Salt and pepper, to taste
LET'S GET COOKING!
Preheat oven to 325 F.
Season the brisket with salt and pepper.
Heat the olive oil in a large skillet over medium high heat. Brown the brisket on both sides and transfer to a roasting pan.
Add the onions and garlic to the sauté pan and cook until wilted. Add 3 cups beef broth and using a whisk, scrape the bottom. Add the rest of ingredients and simmer for 2-3 minutes.
Pour ingredients in pan over brisket in roasting pan. Cover with a double layer of aluminum foil.
Place in the center of the oven and cook for 2 hours. Uncover, add an additional cup of beef broth if needed. Cover and continue cooking for another hour to one hour and a half or until fork tender.
Slice brisket and serve with some sauce on top.