Italian-Style Braised Beef Brisket

Servings: 8

• 2 1/2 pounds beef brisket
• salt and pepper
• splash red wine
• 1 1/2 cups chopped onion
• 1 teaspoon dried Italian seasoning
• 2 tablespoons olive paste
• 1 14.5 ounce can diced tomato -- undrained

Season brisket all over with salt and pepper.

Heat a large Dutch Oven over medium-high heat. Coat pan with cooking spray. Add brisket to pan and cook for about 10 minutes, browning on all sides.

Remove brisket from pan.

Add a splash of red wine to the pan and stir to deglaze. Add onion and Italian seasoning to pan; saute for 3 minutes. Return brisket to pan with 1/2 cup of water. Cover, reduce heat, and simmer for 2 hours.

After 2 hours, add olive paste and tomatoes; cover and cook for 1 more hour. Remove brisket from pan. Let stand at least 5 minutes. Cut against the grain into thin slices.

Return brisket slices to the pan. Cover and cook over medium-low heat for 30 minutes.

Make this ahead - it's even be better the second day.