- 1/4 cup (2 oz./60 g) firmly packed dark brown sugar
- 1/4 cup (2 fl. oz./60 ml) cider vinegar
- 2 tomatoes, seeded and chopped
- 2 cups (16 fl. oz./500 ml) beef broth
- 3 lb. (1.5 kg) beef brisket
- Salt and freshly ground pepper
- 2 Tbs. canola oil
- 2 yellow onions, thinly sliced
- 2 garlic cloves, minced
- 1/2 tsp. ground allspice
- 2 Tbs. all-purpose flour
In a small bowl, stir together the sugar, vinegar, tomatoes and broth. Set aside.
Season the brisket generously with salt and pepper. In a large, heavy pot over medium-high heat, warm the oil. Add the brisket, fat side down, and cook, turning once, until browned on both sides, about 10 minutes. Transfer to a plate.
Pour off all but 2 Tbs. of the fat from the pot. Add the onions and sauté over medium-high heat until softened, about 3 minutes. Add the garlic and sauté for 1 minute. Stir in the allspice. Sprinkle the flour over the onion mixture, reduce the heat to medium and cook, stirring frequently, until blended, about 3 minutes. Pour in the reserved broth mixture and stir to combine. Bring to a boil and season with salt and pepper.
Preheat an oven to 300°F (150°C). Return the brisket to the pot, cover and cook in the oven until the brisket is very tender, 3 to 4 hours. Skim the fat from the surface of the cooking liquid.
Let the brisket cool in the cooking liquid then transfer the brisket to a cutting board and slice the brisket across the grain. Warm the cooking liquid over medium heat. Arrange the slices on a platter, top with the warm cooking liquid and onions and serve. Serves 6 to 8.