Ingredients:

• 1.5 – 2 kg (3 – 4 lb) beef brisket (remove fat cap)
• Kosher salt
• Black pepper
• 30 ml (2 tbsp) olive oil
• 2 large onions, sliced
• 3 – 4 carrots, cut into chunks
• 500 ml (2 cups) beef broth
• 250 ml (1 cup) Carmine’s ‘Q Sauce Sauce (your favourite flavour)

Instructions:

1. Preheat oven or grill to 325°F (165°C). Remove fat cap and dry brisket well. Rub entire brisket with a generous amount of salt and pepper. Over medium-high heat, sear all both sides of the brisket using a large Dutch oven or other stove-top / oven-safe pot medium-high until golden-brown, remove from pot, set aside
2. Sauté the onions and carrots in the same pot, until slightly soft; place brisket (fat-cap side up) back into pot
3. Combine beef broth and Carmine’s ‘Q Sauce, mix well, pour over brisket
4. Cover and bake in the pre-heated grill or oven for 3 – 4 hours, or until very tender with internal temperature 90–96°C (195–205°F)
5. Let brisket rest 15 – 30 minutes
6. Cut or pull brisket, serve with cooked vegetables, drizzled with pan drippings