Braised beef brisket in sweet and sour sauce

Ingredients:

• 1 piece of brisket (2.7 kg) top
• Salt
• Vegetable oil
• 225 g of peeled and cut into 5 cm pieces carrots
• Several stalks of celery, cut into large pieces
• 3 medium onions, peeled and cut into 8 pieces
• 1 head of garlic (separate the cloves, peel and lightly crush)
• 1 pack (740 g) of pureed tomatoes
• 1/3 cup light brown sugar
• 1 cup chicken broth
• 2 tablespoons red wine vinegar or apple cider vinegar

Preparation:

1. Preheat oven to 90°C.
   
   Rub the brisket with a generous amount of salt and vegetable oil.
   
   Heat a large skillet over medium-high heat. Add vegetable oil to coat the bottom of the pan. When the oil is hot and almost shimmering, add the meat and sear on both sides. Transfer the brisket to a shallow baking dish. Add the vegetables to the skillet.
   
   Fry until golden brown and tender, about 5 minutes. Place the vegetables on top of the brisket.
2. In a bowl, combine tomatoes, sugar, broth and wine vinegar and pour into the same pan.
   
   Simmer for a few minutes to allow the mixture to absorb the meaty aroma from the pan, then pour into a baking dish. The meat should be 3/4 covered with liquid. Cover the dish loosely with aluminum foil and bake for 8-10 hours, until tender and falling apart.
   
   Slice thinly and serve with the resulting meat-flavored vegetable sauce.