2 Tbsp extra-virgin olive oil or vegetable oil, more as needed
1 whole beef brisket, about 5 pounds
salt and freshly ground black pepper
1 or 2 large onions, chopped
2 cups ketchup
1/2 cup dry red wine or water
1/4 cup wine or rice vinegar
1 Tbsp Worcestershire or soy sauce
1 Tbsp chili powder, or to taste
2 cloves garlic, minced or crushed
Preheat oven to 300 degrees.
Heat a large pot or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes. When it is hot, add oil, swirl it around, then add beef. Sear meat for about 5 minutes on each side, seasoning with salt and pepper; when nicely browned, remove from pot. Turn off heat under pot for a minute.
Add onion to pot and cook, stirring over medium-low heat until softened, 5 to 10 minutes (if meat is very lean you might need to add a little oil). Add all remaining ingredients, stir, and cook for about a minute. Return meat to pot, nestling it in sauce.
Cover pan, put it in oven, and cook until meat is tender, at least 2 hours and probably closer to 3. When it is done, you can refrigerate it in its liquid for 1 to 2 days before proceeding.
Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid off fat, warm gently, and use as sauce.
Yield: 8 or more servings.
