3 tablespoonsOlive Gourmet Wild Rosemary Extra Virgin Olive Oil
1 (4-5 lb.) beef brisket, outer fat trimmed
1 teaspoon sea salt
1/2 teaspoon fresh black pepper
2 yellow onions, cut into slivers
8 cloves garlic
3 sprigs rosemary
1 cupOlive Gourmet Aged Vermont Maple Balsamic Vinegar
1/2 cup brown sugar
2 cups beef broth
1. Preheat oven to 325º F. On the stovetop place extra virgin olive oil in a pot over a medium-high heat. Season brisket on both sides with salt and pepper, and then add to pot and sear on all sides until golden brown. Remove to a plate.
2. Add in the onions and garlic and sauté until softened. Pour a few tablespoons of the Maple Balsamic into the pan to glaze. Stir until all caramelized bits are lifted from the pan. Add in brisket and herbs. Mix brown sugar with enough maple balsamic to create a thick paste. Add in beef broth. Pour remaining Maple Balsamic Vinegar over the brisket. Pat the brown sugar/balsamic mixture on top of the brisket.
3. Bring to a simmer, cover and move to the oven. Roast the brisket at 325º for 2 1/2 to 3 hours until meat is fork tender.Serve immediately with roasted veggies and mashed potatoes. (Remove rosemary sprigs and thicken the pan juices with 1 tablespoon cornstarch mixed in 1/2 cup water for a tasty gravy.)
Slow Cooker: Follow the first two steps and cook on high for 5 hours until meat is fork tender.