Ingredients
1 fresh beef brisket (3 pounds)1 teaspoon salt1/4 teaspoon black pepper2 tablespoons vegetable oil1-1/2 cups water1 can (8 ounces) tomato sauce1 small onion, chopped2 tablespoons red wine vinegar1 tablespoon chili powder1 teaspoon dried oregano3/4 teaspoon cumin1/2 teaspoon garlic powder1/4 teaspoon salt1/8 to 1/4 teaspoon ground red pepper1/8 teaspoon black pepper3 medium sweet red peppers, cut into strips1-1/2 cups sliced carrots (1-inch chunks)
Preparation
Season beef with salt and pepper. In a Dutch oven, heat oil; brown beef on both sides. Meanwhile, combine the next 11 ingredients. Pour over meat. Cover and bake at 325° for 2 hours. Add red peppers and carrots; bake 1 hour longer or until meat is tender. Remove meat from the pan; allow to stand 15 minutes before cutting. To thicken juices, bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally.
