Spicy Roast Brisket

• 1 tbsp vegetable oil
• 1 kg (2 pound) piece of beef brisket
• 1 cup sliced or coarsely-chopped onions
• 1 cup thinly sliced stalk of celery
• 2 tsp minced garlic cloves
• 1 tsp toasted, ground cumin seeds
• ½ tsp cracked black peppercorns
• 2 tsp dry mustard powder
• 2 tsp dried oregano leaves
• ½ tsp salt
• 2 cups of diced tomatoes, fresh or canned
• ¼–½ cup beef stock
• 2 tbsp red wine vinegar
• 1 tbsp brown sugar
• 2 bay leaves
• 1 bell pepper, green or red, thinly sliced
• 1 medium or hot chile pepper (optional)

Ingredients for 5 servings (2.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat oil in large heavy pot, add brisket, and brown on all sides.

2. 2

   Push meat to the side. Add onions and celery, and cook over medium heat until softened.

   Stovetop
3. 3

   Add garlic, cumin, peppercorns, mustard, oregano, salt, and stir in.

4. 4

   Add tomatoes, beef stock, vinegar, sugar, and bay leaves. Add the tomato juice if desired.

5. 5

   Add 1 cup of boiling water, cover pot, and cook for 2 hours on low heat.

   Stovetop
6. 6

   Inspect regularly to make sure there is enough liquid, adding water if necessary.

7. 7

   30 minutes before serving, add bell and chili peppers.