Braised beef brisket

I made this brisket for Easter dinner. It was super tasty and surprisingly easy.

Recipe from here {Gourmet - 2009}

The Easter table. Yum!

3 tablespoons canola oil

1 (2-pounds) piece beef brisket

2 large white onions, chopped

4 medium carrots, cut into 1-inch pieces

6 garlic cloves

1/4 cup cider vinegar

1 cup chicken stock or reduced-sodium chicken broth (I used 1 can beef broth)

1 (28-ounces) can crushed tomatoes

Preheat oven to 350°F

Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.

Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, about 3 hours.