Beef brisket in sweet and sour sauce

Ingredients:

• 1 beef brisket weighing 1.3 kg, remove excess fat
• 1 teaspoon of salt
• 0.5 tsp freshly ground black pepper
• 2 tbsp. l. rapeseed oil (canola)
• 1 medium onion, halved, then thinly sliced ​​into half rings
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 can (425 g) of tomato sauce, preferably without added salt
• 1/4 cup low-salt chicken broth or water
• 3 tablespoons firmly packed dark brown sugar
• 1/3 cup + 1 tbsp apple cider vinegar
• 1/3 cup raisins
• 5 black peppercorns
• 1 allspice pea

Preparation:

1. Preheat oven to 150°C.
2. Pat the brisket dry and season with salt and pepper. Heat 1 tablespoon of oil in a heavy-bottomed Dutch oven or saucepan over medium-high heat. Cook the brisket until browned, 4-5 minutes per side. Transfer to a plate.
3. Add the remaining 1 tablespoon of oil to the pan and cook the onion, stirring, until softened, 3-5 minutes. Add the garlic and cook, stirring, for 1 minute.
4. Add the tomato sauce, broth, brown sugar, 1/3 cup vinegar, raisins, peppercorns, and allspice and stir well. Bring the sauce to a simmer, return the brisket and any juices to the pan, pour the sauce over the brisket, cover tightly, and place in the oven. Bake until the brisket is tender, 2-3 hours.
5. Remove the brisket from the oven, transfer it to a cutting board, and let it rest for 10-20 minutes. If serving later, cover and refrigerate the meat and sauce for several hours or overnight. When ready to serve, slice the meat against the grain into 0.5 cm thick slices.
6. Add the remaining 1 tablespoon of vinegar to the hot sauce. Return the sliced ​​brisket to the sauce, heat through, and then serve.