Brisket Braised with Red Wine and Tomato-Bo Kho voi Ruou Chat Do va Ca Chua

Vietnamese food

Make 4 servings
2 lb beef brisket, trimmed of excess fat, cut into 1-in cubes
Sugar, salt and pepper
2 Tbs vegetable oil
1 medium carrot, coarsely chopped
1 medium yellow onion or 4 shallots, coarsely chopped
4 garlic cloves, coarsely chopped
1 celery stalk, coarsely chopped
1/2 to 2 cups red wine, I use Chianti /Fred Meyer carries them
2 cups peeled canned tomato, crusted (15 oz)
1 sprig  fresh thyme
Pasta, mashed potato, rice or bread for serving

Season beef with 1 tsp salt and  1/2 tsp pepper.  In a 6-8 quarts heavy bottomed pot, or dutch oven, heat the oil over medium high heat until hot  Add brisket and sear until golden brown all sides about 10-15 minutes.  Remove the beef, set aside.  Add garlic, onion, stir until fragrant.  Add carrot, celery, thyme and cook until light brown and soft.  Add wine and tomato.  Bring it back to a boil and return the beef to the pan, taste and season with sugar and salt. The sauce will be thickened and get more salty later so do not add much salt at this time ( depend on the sweetness of tomato and wine may need from 1 tsp to 1 Tbs sugar) lower the heat to simmer gentle and cook until the meat is very tender about 2 1/2 hours to 3 hours.

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