Two words. CROWD. PLEASER. You’re welcome.
Heat a large heavy bottom pot (with a lid) over medium high heat.
Season both sides of the brisket with salt and pepper and take a moment to rub them into the meat. When the pot is very hot, add oil and place the meat in to sear. Allow the meat to sear for five minutes on each side until nicely browned. When both sides are seared, remove meat from the pot and set aside.
Add garlic and stir frequently until fragrant. Add tomato paste and mix until the color slightly darkens. Pour in wine and balsamic vinegar, stir and allow mixture to boil for three minutes. Add in the remaining ingredients.
Once mixture comes to a boil, return the meat to the pot along with any juices that have accumulated in the dish it was in. Spoon some sauce all over the top of the meat as well. Return mixture to a boil, then cover the pot and place on the lowest flame. Cook for five to six hours, checking every 30 minutes after the first two hours. When you check it after two hours, flip the meat over. Each time you check the meat, spoon a little sauce over the top. When the meat is fork-tender it is done.
You can either allow it to cool in the sauce and then slice it and serve as a traditional brisket. Or you can transfer brisket to a baking dish to pull. Working quickly so that it doesn’t dry out, use 2 forks to shred the meat. Return immediately to the sauce and mix. Keep shredded beef in tomato sauce on a low flame to stay warm.
Place Tuscanini gnocchi in salted water. When the gnocchi float to the top use a slotted spoon to remove from the water and place right into the pan with the pulled beef in tomato gravy. Stir to coat and serve!
If you want to freeze the brisket or pulled beef, allow mixture to cool completely then transfer to a zip-top bag and squeeze out any air as you seal. Do not freeze with the gnocchi.
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