Mediterranean Brisket Adopted Food

MEDITERRANEAN BRISKET *ADOPTED

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the brisket all over with the salt and pepper.
• Heat the oil in a large Dutch oven or roasting pan over medium-high heat.
• Brown the brisket on all sides-- 8 to 10 minutes.
• Remove the meat and pour off all but 1 tablespoon of fat from the pan.
• Put in the onions, tomato puree, sun-dried tomatoes, bay leaves, and thyme and stir well to combine.
• Put the brisket back into the pan and spoon some of the onions and tomatoes over the top.
• Add the stock and the wine and bring to a simmer.
• Cover the pot tightly with aluminum foil and put on the lid to form a tight seal.
• Bake the brisket for 3 1/2 hours or until it's fork-tender.
• Carefully peel back the foil to check.
• (You can also cut off a small slice and taste.) Transfer the meat to a platter and cover loosely with foil to keep warm.
• De-grease the sauce and taste for salt and pepper.
• To Serve: Cut the meat into 3/8-inch slices, napped with the sauce, or refrigerate it, tightly wrapped, to serve the next day.
• Refrigerate the sauce separately.
• Before serving, remove any congealed fat, then reheat the meat gently in the sauce or in a microwave.