Traditional Sweet Brisket

• Preheat oven to 325
• Sear the brisket in oil (not olive oil) for 2 minutes on each side
• Brown onions in the same oil
• Put the brisket into a large roasting pan, or dutch oven, fat side up
• Cover with the onions
• Place carrots, potatoes, and prunes around the brisket
• Cover the brisket with the crushed tomatoes. If they don’t fully cover the brisket, add water.
• Cover the roasting pan tightly with aluminum foil.
• (These last two steps are the most important for the brisket to come out tender and not dried out!)
• Bake for 4-6 hours until very tender. Don’t peek until at least 4 hours!
• Remove the brisket from the pan. Let cool completely.
• Remove fat. Slice brisket against the grain. Season each slice with a little garlic salt.
• Place in a casserole dish.
• De-fat the sauce and pour it over the brisket. Serve the potatoes, carrots, and prunes on the side.

Variations:

• Barbecue Brisket
• Same recipe except: don’t add prunes. Only use 1 can of crushed tomatoes. Mix it with 2 bottles of barbecue sauce. Make sure the brisket is covered completely with sauce!

Barbecue Brisket

• Same recipe, no prunes. Make my mole sauce, mix with 1 large can of crushed tomatoes and cover the brisket with it. Make sure the brisket is covered completely with sauce!

Mole Sauce

• 3 Tablespoons unsweetened cocoa powder
• 1 teaspoon chipotle powder (or more if you are brave)
• 2 teaspoons garlic salt
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 2 cans (14.5 oz each) fire-roasted tomatoes
• 1/2 cup chicken or beef broth
• mix it all together and cook for 20 minutes