- 1 (3-pound) beef brisket
- 2 teaspoons coarse sea salt
- 3 tablespoons olive oil
- 5 cloves garlic, finely chopped
- 2 teaspoons crushed red chile flakes
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 1 carrot, peeled and chopped
- 1 green bell pepper, cored, seeded and thinly sliced
- 1 yellow bell pepper, cored, seeded and thinly sliced
- 1 red bell pepper, cored, seeded and thinly sliced
- 1 (28-ounce) can diced tomatoes, with their liquid
- 3 dried bay leaves
- 2 tablespoons dried oregano
- 2 tablespoons ground cumin
- 1/4 cup seedless raisins
- 1/4 cup sliced olives (Kalamata, Manzanilla or your favorite)
- 1 cup frozen green peas
- 1 teaspoon ground black pepper
Season brisket with salt and pepper and set aside. Set a large roasting pan over a burner on high heat; warm the pan. Add oil. When you see smoke rising from the pan, add brisket and sear on both sides until deep golden brown. Transfer brisket to a plate and set aside.
Reduce heat to medium. Add garlic and red pepper flakes and cook for 1 minute. Add onions, celery and carrots and cook until they begin to soften, about 3 to 5 minutes. Add peppers and turn the heat back to high. Cook for an additional 3 to 5 minutes. Add tomatoes, 4 cups water, bay leaves, oregano and cumin. Stir all the ingredients together and bring to a boil.
Return brisket back to the pan (include any drippings that have accumulated on the plate). Bring back to a boil and cover. Transfer to the oven and bake, allowing it to simmer but not boil, for approximately 2 hours, or until fork tender, turning the meat every 30 minutes. Transfer brisket to a plate and set aside until cool enough to handle.
Add raisins, olives and peas to sauce in pan and stir. After the meat has cooled enough to touch, shred it with your hands and return it to the pan with the sauce. Bring just to a boil, then serve.
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