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1 cup brewed tea
Combine tea, broth, and tomatoes; set aside to absorb flavors.
In an oven-proof pan, heat oil. Sear brisket on all sides.
With a knife make 8 slits in the brisket. Stuff a piece of garlic in each slit.
Arrange the onions on top of the brisket. Carefully pour tea mixture over brisket.
Cover and simmer over low heat until tender about 2-1/2 hours.
Poster's Notes:
Posted by Dotty B., Z'L
Nutritional Info Per Serving: N/A
1 to 2 cups beef broth
1 14-1/2-ounce can stewed tomatoes
3 to 4 tbsp. vegetable oil
4 to 5 pounds beef brisket
4 large cloves garlic, split in half
1 large onion, thickly sliced
I use Darjeeling for the tea.