Brisket

Passover is not my favorite holiday. I'm positively incapable of going 8 days without any kind of leavened bread. In a strange gesture of dedication, I try to live through the entire holiday without eating any sweet sweet forbidden pork. Generally, I fail. (But, in my defence, it's usually by mistake. Like the one year I went to a friend's house for Easter and realized the extent of my failure only after I had eaten a ham sandwich. I ham sandwich that was made AFTER the Easter dinner.)

What I do like about Passover, though, is the feast tradition. So, last night I made a little bit of awesome. The highlight of the meal was this brisket.

1 Brisket
1 Cup Beef Stock
1 Cup Water
2 Onions, sliced
2 Tsp. Sherry Vinegar
1/8 Cup Crushed Tomatoes
Fresh Thyme & Sage

Season brisket with salt & pepper, then brown both sides. Remove from pan, deglaze with water & stock. Add remaining ingredients, return brisket to pan. Bring everything to a boil, cover, and then transfer to a 300 degree oven. Cook for three hours.

Allow brisket to cool for about 20 minutes, then slice against the grain of the meat. Strain cooking liquid, and serve as sauce.