I’ve had this recipe floating around for awhile, but lately cooking with alcohol has been calling my name, so CHEERS and bottoms up.  The flavor was fantastic, but I will use chuck roast next time instead of brisket.  It is my preferred cut of meat with better marbling for roasts.

I have to give a shout out to my favorite butcher, NICKABOBS OUTPOST for the success of many recipes, but especially this one. I went in for the brisket and he brought out a 15 pound side to see which end I wanted him to cut off for me.  They always go above and beyond to help me get my exact cuts.

2-3 pound brisket
3 1/4 cups Passata*
2 tablespoons Worcestershire sauce
1/2 cup Lemon Vodka
2 cups cold water
a few drops Tobasco sauce
1 bunch celery, sliced
2 red onions, quartered
1 bag baby carrots, halved
coarse ground sea salt
fresh ground black pepper

  • Preheat oven to 250°.
  • Heat avocado oil over medium high heat.
  • Add celery, carrots and onions, sauteing slightly.  
  • Add veggies to large non-reactive casserole pan.
  • Season brisket with salt and pepper.
  • Brown it in the same pan.
  • Brown both sides evenly and place into non-reactive casserole pan on top of veggies.
  • Whisk together the Passata, Worcestershire sauce, Lemon Vodka, Tobasco sauce and water in a saucepan. 
  • Add salt and pepper to taste and bring to a boil.
  • Remove from heat and pour over meat.
  • Cover with parchment paper and then foil. Tomatoes and foil are not friends directly so be sure to use the parchment paper!
  • Roast 5-6 hours until beef is tender and beginning to fall apart.

* Passata is an uncooked tomato puree that has been strained of seeds and skins. It originated in Italy. Some passatas are chunkier and some are smoother, depending on the brand. You will also see it spelled passato and passata di pomodoro. Passata is sometimes hard to find in the U.S., but can be found in many specialty grocery markets.