Spicy Roast Brisket
Photo: Josh Evnin from Chicago, IL, USA, CC BY-SA 2.0
Spicy roast brisket is a pot-cooked beef dish built on a tomato base with mustard, cumin and oregano. The cumin is toasted before grinding, which gives the sauce a deeper, nuttier edge than the pre-ground kind. Red wine vinegar and a spoonful of brown sugar balance the tomatoes, and the peppers go in late so they keep some bite. It feeds four to six and suits mashed potatoes well.
Instructions
Heat the oil in a large heavy pot. Add the brisket and brown it well on all sides, then push it to one side of the pot.
Add the onions and celery to the empty space and cook over medium heat until they are soft.
Stir in the garlic, cumin, peppercorns, mustard powder, oregano and salt so the spices coat the vegetables.
Add the tomatoes, beef stock, vinegar, brown sugar and bay leaves. If you like, add the tomato juice as well.
Pour in 1 cup of boiling water, cover the pot, and cook on low heat for 2 hours. Do not add cold liquid to the meat and do not pour cold tomatoes over it, since either can toughen the brisket.
Check the pot regularly. If the liquid is running low, add a little water.
Thirty minutes before serving, add the sliced bell pepper and the chile pepper if using. Serve with mashed potatoes. For a larger piece of brisket, scale the other ingredients to match.
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