serves 4-6
Ingredients:
3 tablespoons Gil’s California Extra Virgin Olive Oil
1 each 6-8lb. beef brisket
1 1/2 tablespoons Big Sur Gourmet Cowboy Rub
1 tablespoon San Fran Sea Salt
3 each medium yellow onions. peeled, halved and sliced
2 cups beef broth
1/2 cup canned diced tomatoes
3 each medium yellow onions. peeled, halved and sliced
1 each head garlic, cloves removed and peeled
2 tablespoons tomato paste
fresh parsley, chopped (for garnish)
Instructions:
Preheat oven to 350°F.
Heat oil in a large ovenproof skillet over medium high heat. While the skillet is heating up, sprinkle brisket with cowboy rub and salt. Using your hands, rub the seasonings into the brisket, covering all sides.
Carefully place the brisket into the hot skillet and heavily sear, 4-5 minutes per side. Remove from the skillet and set aside on a large plate.
Drizzle skillet with additional oil, if needed, and add onions. Sauté onions for 1-2 minutes, stirring frequently and scraping up any browned bits that have accumulated on the bottom of the pan. Add broth, diced tomatoes and garlic cloves, stir to combine and return brisket to the skillet. Cover with a lid or aluminum foil and place in the oven. Cook for 2 1/2-3 hours or until the brisket is fork tender.
Remove from the oven and carefully transfer the brisket to a clean plate. Cover loosely with foil and let rest for 10 minutes before slicing.
Meanwhile, return the skillet (with the sauce) to the stove and bring to a simmer over medium high heat. Stir in the tomato paste and continue to simmer until sauce thickens.
Serve brisket topped with sauce and sprinkle with parsley.