Easy Braised Brisket

Ingredients

• 2.5 pound brisket trimmed
• 14.5 ounce canned tomatoes diced undrained canned
• 0.3 cup kalamata olives pitted chopped
• 1.5 cups onion chopped
• 1 teaspoon oregano dried

Equipment

• frying pan
• dutch oven

Directions

1. Sprinkle brisket evenly with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
3. Add brisket to pan; cook 10 minutes, browning on all sides.
4. Remove brisket from pan.
5. Add onion and oregano to pan; saut 3 minutes. Return brisket to pan; add 1/2 cup water. Cover; reduce heat, and simmer 2 hours.
6. Add olives and tomatoes; cover and cook 1 hour.
7. Remove brisket from pan.
8. Let stand 5 minutes.
9. Cut brisket against grain into thin slices; return brisket slices to pan. Cover and cook over medium-low heat 30 minutes.