Melinda Strauss
Ingredients:
2-3 lb. 1st cut brisket (if 2nd cut, remove all fat)
2 Tbsp olive oil
2 onions, chopped
1 green bell pepper, finely chopped
1 – 14. oz can chopped tomatoes
4 cups beef broth
1½ cups homemade barbecue sauce
Homemade Barbecue Sauce:
1 cup ketchup
¼ cup apple cider vinegar
¼ cup brown sugar
4 cloves garlic, minced
2 Tbsp paprika
1 Tbsp chili powder
1 Tbsp fish-free worcestershire sauce
Combine homemade barbecue sauce ingredients and set aside near the stove.
Heat the oven to 325 degrees F.
Heat a large dutch oven (or any heavy-bottom large pot) over medium-high heat. Add olive oil and place brisket in pot to brown, five minutes per side, and set aside on plate.
(When meat is ready to be flipped, it should separate easily from the pot or pan. If it sticks to the bottom let it cook for another few minutes.
With the pan still hot on the stove, add the chopped onions and cook for 4-5 minutes, stirring occasionally, until the onions begin to brown.
Add the broth and scrape the bottom of the pot with a wooden spoon to pick up brown bits of cooked brisket and onions.
Add chopped tomatoes, chopped green bell pepper and homemade barbecue sauce. Stir to combine.
Place the browned brisket in the center of the pot and bring the broth to a boil. Cover the pot with the dutch oven lid. (If you are using a regular pot with an oven safe lid, wrap the top in foil to keep the heat in.) Place brisket stew in the oven and cook for 4-5 hours.
Remove the heavy pot from the oven and remove the lid. Allow the stew to cool slightly. Shred the brisket with two forks. Top with chopped cherry tomatoes & chopped parsley.
Pulled Barbecue Brisket Stew
