Pulled Braised Beef Brisket over Sweet Potato Bread Pudding

Part One: Pulled Braised Beef

1 whole beef brisket
1 white onion, rough chopped
3 stalks celery, rough chopped
5 cloves garlic, peeled and rough chopped
2 c. red wine (optional)
3 c. beef stock (can be store bought or homemade)
2 TBS cooking oil
salt and pepper to taste

Place a large saute pan over high heat on the stove. Add the oil and let it get hot for about 30 seconds. Sprinkle the brisket on both sides with salt and pepper to lightly coat the meat. Next place the meat in the saute pan and let sit for about 3 minutes or so until the meat forms a nice golden brown (caramelization), then flip the meat over with a pair of tongs and let the meat caramelize on the other side. Once the meat is brown on both sides, remove from the pan and place in a large, deep baking dish.

Next add the onions, celery, and garlic to the same pan and let cook for about 3 more minutes, stirring slightly to release the aromatic flavors. Then add the wine and deglaze the pan. Let the wine cook down until there is basically no liquid in the pan and then add the stock. Bring the stock up to a boil. Next pour the liquid with the vegetables into the baking dish with the meat. Cover and braise in the oven at 350 degrees until the meat is extremely tender and will pull apart easily, approximately 4-5 hours. Note: make sure the meat is almost completely covered with braising liquid. Once the meat is cooked, pull out of the oven and let cool a bit before pulling it apart. Take the liquid, strain it and pour back over the meat to keep it moist and flavorful. Serve hot.

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