Ingredients:
1 each 4 to 5 pound beef brisket, fat cap lightly trimmed
6 garlic cloves, peeled and halved
2 teaspoons salt
½ teaspoon black pepper
4 tablespoons Seasons Family Reserve Picual Extra Virgin Olive Oil, divided
3 tablespoons tomato paste
1 teaspoon Smoked Paprika
3 small sweet onions, peeled and sliced
3 cups beef broth
1 ½ tablespoons Seasons Black Garlic Balsamic Vinegar
2 carrots, peeled and cut into batons
Directions:
Preheat the oven to 350°F.
Slice several small holes into the brisket and stuff them with halved garlic cloves. Season the brisket with salt and pepper.
Heat 2 tablespoons of Seasons Family Reserve Picual Extra Virgin Olive Oil in a large oven-proof pot or Dutch oven over medium-high heat.
Once hot, carefully add the brisket, and cook on both sides until deeply seared, about 3 to 4 minutes per side.
Remove the brisket from the pot and set aside on a large plate or platter, fat side up. Spread the tomato paste over the top of the brisket and season with smoked paprika.
Add the remaining 2 tablespoons of Seasons Family Reserve Picual Extra Virgin Olive Oil to the pot and return to medium-high heat. Once hot, add the sliced onions and sauté until they begin to soften and brown.
Add the beef broth and balsamic vinegar to the pot, stir to combine with the onions, and bring to a simmer.
Once simmering, return the brisket to the pot, fat side-down and sprinkle with the carrots. Cover, place in the oven, and braise for 2 to 3 hours (2 hours for sliced brisket, 3 hours for pulled brisket).
Remove the pot from the oven, take the brisket out, and set it aside to rest for 10 minutes before slicing or shredding. Transfer to a large platter and top with the sauce. Serve any remaining sauce on the side. Serves 6.
