Food: Cabbage and Brussels Sprout Salad

A couple of weeks ago one of my coworkers brought this salad in his lunch. Due to the bleakness of winter and the drabness of our office space, there was much oohing and ahhing over the bright colors, and the melding of iridescent purple with fresh green. Then came the talk about how this could probably be considered a "super foods" sort of meal. Everyone appeared quite impressed...and potentially a little jealous. But the coincidence was, I had already added the ingredients for this salad to my grocery list the day prior...My colleague and I had both apparently nabbed the recipe out of the latest Food and Wine magazine in the same week.

There are a bunch of things to like about this salad: It's relatively simple. It has wonderful flavors - almost like a modern, super healthy coleslaw (it may become my replacement for the regular kind once summer rolls around). It's bright and colorful. It's hearty. It would fit with multiple seasons (hence my previous comment about summer). It's a booming combination of flavors - sweet, tart, spicy, nutty, and bright. And it's so super fulfilling.

The first day we had this was for lunch as a side to a wonderfully warm and crisp Jarlesburg and Tuscan Pane (an awesome bread found at Trader Joe's) grilled cheese sandwich. A couple of days later I turned it into a main dish enhanced with shavings of Grana Padano. It even went great for dinner one night along side an Amy's Organic California-style garden burger. Like I said, this is a salad that is versatile. It goes just as fantastic with a vegetarian meal as it would with a smoky, juicy steak. It will also last for several days without turning into a soggy mess. And if your kids (or spouse) are currently afraid of brussels sprouts, this may be a salad to help hold their hand and ease them into a wonderful world they are definitely missing from their lives. You will make this again - maybe even crave it. I promise.

Roasted Brussels Sprouts with Cabbage and Pine Nuts

Slightly modified from a recipe by Nicolas Jammet of Washington, DC's Sweetgreen - published in Food and Wine

Ingredients

• 1/2 c pine nuts
• 1 lb brussels sprouts, quartered
• 6 T extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Juice from 1/2 a lemon
• 2 T honey
• 2 t Dijon mustard
• 1/8 t cayenne pepper
• 1/2 t chile powder
• 1 small head of red cabbage, very thinly sliced (~6 cups)
• 1/2 c dried cranberries
• 4 garlic cloves, finely chopped

Directions

Preheat the oven to 450°. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown. On a large rimmed baking sheet, toss the brussels sprouts with 1 tablespoon of the olive oil and season with salt and black pepper. Roast for about 15 minutes, until the brussels sprouts are lightly caramelized and tender.

Meanwhile, in a small bowl, whisk the lemon juice with the honey, mustard, cayenne and chile powder. Slowly whisk in 1/4 cup of the olive oil and season with salt and pepper.

In a large bowl, toss the cabbage with the toasted pine nuts and cranberries. In a small skillet, heat the remaining olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Scrape the garlic and hot oil over the cabbage. Add the brussels sprouts and toss, then add the dressing, toss again, and serve.

Food: Lamb Chops with Chipotle-Cherry Sauce and Wild Rice Cakes

When I was younger I didn't have much exposure to lamb. That is with the exception of an occasional Greek gyro at the county fair...the kind that's wrapped in foil to gently steam the pillowy pita, filled with seasoned, processed, rotisserie meat that melts in your mouth, and topped with cool Tzatziki sauce, warm tomato slices and paper-thin onion slices. But this isn't really something a purist would consider to be a true lamb experience...so I guess it doesn't truly count.

It wasn't until a few years ago I had even thought to make anything with lamb. Which I suppose could be seen as strange with all of the recipes I would continually see on television cooking shows and in my magazine subscriptions. I'll admit I was fairly intimidated by it since I lacked familiarity. So if you haven't cooked lamb yet, never fear, we all were in the same position once.

If you're a newbie, I recommended starting with lamb chops. They seem fancy but are surprisingly simple to cook and work wonderfully when prepared just like a simple steak - with a brushing of olive oil and a sprinkle of salt and pepper. And even though they are kind of a pain to get all of the meat off the little bones when eating, they taste quite lovely.

I was given a cookbook years ago called Contemporary Southwest - The Cafe Terra Cotta Cookbook by Donna Nordin (you can still purchase it here). Although there are a lot of great Southwestern-style recipes in this book, this is one of my favorites. It's fairly simple and a modern take on what you would expect to be served in an upscale restaurant in New Mexico or Arizona. It's hearty, simple, yet elegant. And very flavorful and satisfying.

I like a lot of things about this dish. First, the smoky, spicy, and sweet sauce, next, the hearty, chewy, nutty, rice cakes, and third the warm, earthy lamb. The cakes reminded me of something I might have had at a contemporary vegetarian restaurant like Cafe Sunflower in Atlanta and I highly recommend them as a side dish for any sort of meat dish -or- as a main element of a hearty vegetarian meal.

Lamb Chops with Dried Cherry-Chipotle Sauce

Ingredients

• 1/2 cup sun-dried cherries
• 1 small onion, diced
• 2 garlic cloves, finely chopped
• 1 T olive oil
• 1 cup chicken stock
• 1/2 c dry red wine
• 2 small chipotle peppers (canned chipotles in adobo), chopped
• Lamb Chops

Directions

• Soak the cherries in enough water to cover overnight or for at least one hour. Do not drain (you will be using the liquid).
• Saute the onion and garlic in the olive oil over medium heat until slightly caramelized.
• Add the cherries and their soaking liquid, stock, and wine, and simmer until the liquid is reduced by half. Add the chipotle peppers.
• When the mixture has cooled, pour into a blender and puree. Season with salt and pepper to taste.
• Preheat the broiler in the oven. Lightly coat the lamb chops with olive oil and sprinkle with salt and pepper. Place under the broiler (~4-6" away from the heat). Cook for 5-6 minutes per side or until desired doneness (this will accomplish med-to-med well for 1" thick chops).
• Balance on top of rice pancakes and drizzle with chipotle cherry sauce.

Wild Rice Pancakes

Ingredients

• 1 cup wild rice (dry)
• 2 stalks celery, chopped
• 4 green onions, sliced thinly (both whites and tops)
• 2 cloves garlic, chopped
• 1/2 t cayenne pepper
• 1 t kosher salt
• 4 eggs, lightly beaten
• 1/2 c flour
• Cooking spray

Directions

• Prepare the rice according to package instructions (Most wild rice blends will cook 1 part rice to 2 parts water, simmering covered for 50 minutes with 10 minutes of rest).
• Combine the celery, onions, garlic, and seasonings and set aside.
• When rice cools slightly, add to the vegetable mixture. Stir in the eggs and then the flour to form a moist batter.
• Heat a non-stick pan over medium-high heat. Coat bottom with cooking spray.
• Spoon batter onto pan, pressing down with the spoon to form pancake shaped patties.
• Cooked until golden brown approximately 2-3 minutes per side.

Food: Tuna Noodle Casserole

I was in a casserole mood this weekend. I don't know why. After all, they haven't ever really been a part of my menu line-up. I supposed it's since they seem to be too old-school...something a mom in the 60's would have made rather than a modern, self-proclaimed foodie. But, after being re-introduced to a healthier tuna-noodle, one-dish meals may become one of my cold weather staples. I mean, who would turn down something that's rich, hot, and super, super simple. Even though I don't like to admit it, we don't always have time to spend hours on a meal. And although I love tinkering in the kitchen, some days I'm worn out enough that all I want to do is relax and enjoy a meal - without all the prep.

Next time I make this, I'm tempted to make individual casseroles in these Fiesta dishes I'm in love with. They'd make a nice presentation for a home-style dinner party...and look prettier on the table. More on Fiestaware later...

Tuna Noodle Casserole

Adapted from Better Homes & Gardens (May 2008)

INGREDIENTS

• 1 package egg noodles
• 3 stalks celery (with tops) chopped
• 1 medium onion diced
• 2 Tb unsalted butter
• 2 Tb olive oil
• 1/4 c flour
• 3 T dijon mustard
• 2 c skim or fat-free milk
• 1, 16 oz package tuna (packed in water)
• 1/2 jar roasted red peppers, chopped (I like Trader Joes Roasted Pimentos)
• 1/2 t lemon pepper seasoning
• Baked Potato Chips (Optional)

DIRECTIONS

• Preheat oven to 375.
• Prepare noodles according to package, drain and return to pot, set aside.
• Cook celery and onion in medium saucepan until slightly tender, stir in flour, mustard, lemon pepper. Add milk and cook until slightly thickened and boiling.
• Mix sauce, peppers, tuna and noodles in noodle pot. Pour into glass casserole dish (1 1/2 quart) that has been lightly greased.
• Bake uncovered for 25 minutes.
• Crumble chips on top and bake for another 5-10 minutes or until heated through.

Food: Deep Dish Pizza

My first experience with deep dish pizza wasn't actually in Chicago but in Detroit at a place in Greektown called Pizza Papalis. Being one of my first comforting food discoveries after moving to Motown, this became a place I occasionally took visiting friends and family. Over the years I've discovered other restaurants and developed new favorites. But the deep dish pizza remains something I crave when I'm in need of comfort. It's warm and hearty and flavorful and crusty. And I can't think of something more perfect than this dish, served with a bold bottle of red wine and some candlelight to help you feel all warm and fuzzy inside and forget about the stresses of the outside world. Yes, it IS that good.

Over the years, not every deep dish pizza I've tasted has met my standards. For example, I sometimes think restaurants get carried away with the amount of cheese they use, even if the excuse is to try to keep it together when it's sliced. With that said, I've tried and tweaked several recipes and finally arrived at something that very closely resembles perfection. The crust has a biscuity texture to it and is great to sop up the flavorful (and quick) sauce. And other than baking in the oven as part of the pizza, the sauce doesn't require any cooking! What could be more simple than that? (My quick sauce trick is to combine a favorite condiment of mine (Trader Joe's Red Pepper spread with Eggplant and garlic (I mentioned it previously here)) with some chunky style crushed tomatoes and a touch of Italian style spices.)

If you're making this in a smaller pan than the recipe calls for, I'd recommend reducing the amount of sauce you use just to prevent a mess when you cut the pie into slices. And feel free to modify the toppings as desired. This time around I used roughly chopped and pitted kalamata olives and fresh baby spinach (two things I had in the pantry/fridge). Some variations to try:

• Roasted garlic and pineapple (trust me...it's WONDERFUL)
• Fresh mushrooms and mini meatballs
• Shredded roast chicken and artichoke hearts
• Ricotta cheese and caramelized onions
• Tuna (mix into the sauce) and asparagus
  

Deep Dish Pizza
MM

Ingredients

• 3 1/2 c all-purpose flour
• 1 1/2 c very warm water
• 1/2 c cornmeal
• 1/2 c neutral-flavored cooking oil
• 1 t sugar
• 1 t salt
• 1 package active dry yeast (~2 1/4 t)
• 28-oz can chunky style, crushed tomatoes
• 2 T freshly grated parmesan cheese
• 1 1/2 t dried basil
• 1 t dried oregano
• 1 t crushed red pepper
• 1/4 c pitted kalamata olives, finely chopped
• 2 c fresh baby spinach leaves
• 5 T Trader Joe's Red Pepper Spread with Eggplant & Garlic
• 1 1/2 c grated mozzarella cheese

Directions

Preheat oven to low for 10 minutes and then turn it off.

In a mixing bowl, add water, salt, sugar, yeast, flour, cornmeal. Mix for a couple of minutes until dough comes together and then slowly add the oil. Mix for a few more minutes until the dough is wet and smooth (not sticky).

Place dough in a clean bowl, cover with a towel and place in warm (turned off) oven). Let the ball rise until it is about doubled in size, approximately 45 minutes. Remove from oven and place in a draft-free area on the counter.

Preheat oven to 450 degrees.

Coat the bottom of a 15-inch deep dish or spring form pan with cooking spray. Place the dough ball in the center of the pan and press it out until it covers the entire bottom and using your fingers, pull the dough up the sides of the pan. Cover the bottom of the dough with cheese, add toppings and then sauce. Top the pie with some grated parmesan cheese and spices.

Cook the pizza for 25 minutes, turning the pan 180 degrees mid-way through cooking.

After taking the pizza out of the oven, carefully remove the ring from the spring pan. Allow the pizza to cool for ~5 minutes before slicing.

Travel: San Francisco's Farmer's Market

W O W!!! Take a peek at all of these wonderful, beautiful, punchy, vivid colors!!! Can you believe these dazzling shades of life come from something a lot of people take for granted and many children fear - fruits and veggies?!? Hello lovelies!

A couple of weekends ago when I was visiting my friend Christine, we took time out to visit the Ferry Plaza Farmer's Market. Boy was it a delightful feast for the eyes (and mouth)! My camera lens and tongue were in foodie heaven. Although I couldn't bring back a large bounty, I did find my share of happiness. For example, I purchased a bunch of the most delicious, green table grapes I have ever tasted. They're called "Princess" and we picked them up at G L Alfieri's stand. They almost had a muscat sort of quality to them and if a woman hadn't handed me a sample I probably would have passed them right on by! We also purchased some sweet and tangy Green Grenade Pluots from Bella Viva Orchards, an unnamed "Batch #5" cheese from Cowgirl Creamery and crusty bread from Acme. All of our purchases were loaded into a backpack, carried on a 4.3 mile, 900 foot elevation hike from the Green Gulch Farms and Zen Center (who also happen to have a booth at the Farmer's Market) to Muir Beach, and then finally to the lovely front lawn of the The Pelican Inn B&B where we plopped down our tired bodies and feasted on our Farmer's Market treats, washing them down with a frosty, post-hike beverage. Now that's my idea of a perfect day!

Food: Roasted Rhubarb and Yogurt

One of my favorite things about spring isn't the fact the weather is getting warmer or the flowers have begun to bloom (even though I look forward to both of these). Instead, it has to do with the availability of one of my favorite vegetables - the ruby pink, celery-looking sticks of the rhubarb plant.

It's interesting to me that anyone ever thought to try rhubarb stalks since their roots and leaves are poisonous and an initial passing of the raw, crunchy veggie on your tongue would make your mouth pucker in disdain over the not-so-pleasant experience.

And no, to those of you who think you've really tasted rhubarb before, if you're counting the one time you had Strawberry Rhubarb pie, it doesn't count (in my opinion, when cooking with rhubarb, it should always be the main star of the dish or sauce, not a seeming afterthought).

So how did I become to love rhubarb so much? It starts with my mom. Although I love to cook, my mom and sister are the bakers of the family. And my mother is a queen when it comes to making pies. Over the years she has completely perfected pie crust. Hers is an amazing, light, flaky shell that makes you never want to attempt to try store-bought or restaurant pie ever again. But my favorite element of any pie she makes is the filling - particularly rhubarb. She probably gets tired of asking me what kind of pie I would like when my answer is always, never failingly, "rhubarb, please." I could probably eat an entire rhubarb pie in one sitting (although it probably wouldn't be a good idea).

Since I haven't learned my mom's craft and the favorite part of a rhubarb pie to me is the filling, I was estatic when I found this recipe for Roasted Rhubarb on the Wednesday Chef's blog. Yes, it's shown here in a plastic container - I brought it to work with my lunch one day (which if you do this, be sure to pack the yogurt and rhubarb separately and combine them right before eating to avoid watery yogurt). I'm sure some of my co-workers (male management consultants where are definitely not foodies) were looking at what I was eating like I was a little strange. I mixed it here with Dannon 100% Natural Vanilla yogurt and I'm sure it would be even more decadant with Fage yogurt (although this time I was looking for something low-in-fat).

Rose Gray's and Ruth Rogers's Roasted Rhubarb
via the Wednesday Chef

Ingredients

• 14 ounces rhubarb
• 1 blood or navel orange (or 1 lemon)
• 2 vanilla beans or 1 teaspoon of pure vanilla extract (or more to taste)
• 3 tablespoons Demerara sugar (more if you're using the lemon)

Directions

• Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
• Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods.

Food: Sweet Potato Gnocchi and Pork Tenderloin

Do I have a treat for all of you today! Not only am I sharing two absolutely delicious recipes, but my sister has deemed this to be her "new favorite meal." Both of these dishes would make a great menu for a low-pressure dinner party since the gnocchi can be made in advance and the pork is relatively low-maintenance. The gnocchi is soft, warm, sweet, and pillowy (although my lesson learned is to use half of the butter the recipe called for since the gnocchi has plenty of moisture on its own). The pork is salty and moist and works very well with the sweetness of the soft onions and the crunchy texture of the green beans. And if you aren't having a dinner party both the pork and the gnocchi make wonderful leftovers.

(My mom and sister are pictured below with the gnocchi...they did a great job!)

Sweet Potato Gnocchi with Brown Butter and Sage
From: Bon Appétit - December 2005

Ingredients
2, 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
1, 12-ounce container fresh ricotta cheese, drained in sieve 2 hours
1 cup finely grated Parmesan cheese (about 3 ounces)
2 tablespoons (packed) golden brown sugar
2 teaspoons plus 2 tablespoons salt
1/2 teaspoon freshly ground nutmeg
2 3/4 cups (about) all purpose flour
1 cup (2 sticks) unsalted butter (MM Note: The gnocchi are so light and airy I felt this was actually too much oil. Next time I make the dish I plan to cut the amount of butter in half.)
6 tablespoons chopped fresh sage plus whole leaves for garnish


Directions

• Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool.
• Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
• Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
• Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
• Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
  Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
• Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.
• Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

Sweet and Salty Pork Rib Roasts by Jean-Georges Vongerichten
MM Note: Food & Wine also listed a spicy broth to serve with this dish. Since I felt there were plenty of flavors going on, we served the pork without this added step.

Ingredients
PORK
1 quart water
1 cups soy sauce (MM Note: Modified from 2 cups; Recommend to use low-sodium due to adding salt)
1/2 cup pure Grade B maple syrup (MM Note: Modified from 1 cup)
1/8 cup kosher salt (MM Note: Modified from 1/4 cup)
Two 5-bone pork rib roasts, about 4 pounds each (MM Note: I used boneless pork tenderloins, which worked perfectly!)

ONIONS
2/3 cup extra-virgin olive oil
6 medium onions, sliced 1/4 inch thick
1 large head of garlic, cloves peeled and thinly sliced
1 fresh red Thai chile with seeds, thinly sliced
Salt and freshly ground pepper
1 pound thin green beans

Directions

• Prepare the Pork: In a large nonreactive pot, mix the water with the soy sauce, maple syrup and salt, stirring to dissolve the salt. Add the pork rib roasts and refrigerate for 2 hours. Light a grill. Preheat the oven to 350°. Remove the pork from the brine and pat dry. Grill over medium heat, turning several times, until lightly charred all over, about 15 minutes. Transfer the pork to a large rimmed baking sheet and roast for 50-60 minutes, until an instant-read thermometer registers 150° when inserted into the thickest part of the meat. Transfer the pork to a carving board to rest for 10 minutes.
• Meanwhile, prepare the onions: In a large, deep skillet, heat the olive oil. Add the onions, garlic and chile, cover and cook over low heat, stirring occasionally, until the onions are softened but not browned, about 25 minutes. Season with salt and pepper.
• Bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, about 3 minutes. Drain and pat dry. Stir the green beans into the onions. Cover and cook over moderate heat until warmed through.
• Transfer the green beans and onions to a platter. Using a sharp carving knife, slice the roasts from the racks, using the bones as a guide. Carve the deboned roasts 1 inch thick and arrange on top of the onions.
  

Food: Sweet and Sour Brisket with Brown-Beer-Braised Brussel Spouts

When I read this description about the Sweet and Sour Brisket in Ellie Krieger's "The Food You Crave," I knew I had to make it - Jonathan and I both love stuffed cabbage and I often crave things sweet and sour. When deciding what to serve with the brisket, I took a cue from Krieger's description. I decided this would be perfect served with "cabbage" (i.e. brown-beer-braised brussel sprouts (try saying that five times fast!)) and potato wedges (instead of mashers).

• Per Krieger: "This dish takes pot roast, one of my all-time-favorite comfort foods, to new heights with a sweet-and-sour tomato sauce usually found in an Old World stuffed cabbage recipe. The brisket is meltingly tender and the familiar tangy-sweet, raisin-studded sauce makes you want to lick your plate clean. Growing up, we always had pot roast on special occasions. While this recipe is festive and makes enough to serve company, don't wait for a holiday to make it. You'll be glad for the leftovers any day of the week."
  

Simple Sides:

Brown-Beer-Braised Brussel Sprouts:
Heat stove burner to Medium. Take one small bag of brussel sprouts and cut lengthwise into thin slices. Add sliced sprouts to large pan with ~1/3 bottle of brown beer (I used Newcastle Brown Ale). Cook until the liquid has evaporated and sprouts are cooked but not mushy (generally takes less than 10 minutes), stirring occassionally. Add salt and pepper to taste. Note: I've found that cooking brussel sprouts this way lends a nice texture to a dish and makes the normally strong flavor some people dislike, a little less potent. Brussel sprouts cooked this way also make a lovely bed when plating pork or beef medallions.

Quick Crispy Potatoes:
Take one package of baby Yukon Gold potatoes, wash, dry and slice into halves. Add wedges to a microwave-safe dish with enough water to cover all of the potatoes. Cook on high for 6 minutes or until the potatoes are fork tender. Drain potatoes and place on an oven-safe plate, cut side up. Brush exposed side with olive oil (or spritz with a little cooking spray) and sprinkle with salt. Place potatoes under a broiler for 8-10 minutes until the cut side becomes brown and crispy (a toaster oven broiler will work just as fine as the oven).


The Main Dish:

Ellie Krieger's Sweet and Sour Brisket
1 (3-pound) beef brisket, first-cut or flat-half cut, trimmed of any excess fat
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 medium onion, cut in 1/2, then thinly sliced into 1/2 moons
3 cloves garlic, chopped (about 1 tablespoon)
One 15- oz. can tomato sauce, preferably no salt added
1/4 cup low-sodium chicken broth or water
3 tablespoons firmly packed dark brown sugar
1/3 cup plus 1 tablespoon cider vinegar
1/3 cup raisins (I only had golden raisins and they worked out fine)
5 black peppercorns
1 allspice berry (I didn't have a berry so I used a couple sprinkles of ground allspice)

Preheat the oven to 300 degrees F.

Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.

Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns, and allspice and stir to combine well. Bring mixture to a boil, return brisket and any accumulated juices to the pot, spoon some of the tomato-vinegar mixture over the brisket, cover tightly, and transfer to the oven. Cook until the brisket is fork tender, 2 1/2 to 3 hours.

Remove the brisket from the oven, transfer the meat to a cutting board, and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight. When you are ready to serve, cut the meat against the grain into 1/4- inch
thick slices. Stir the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.