7 hour Tomato Brisket

Oh! Lovely Sunday. Cooking my second meal since i got married (which has been a month now --- time flies by so fast). Waking up on a sunday to roast my 7 hour tomato brisket was amazingly easy. I guess it's just plain excitement that woke me up at 5 am to get ready for lunch! :)

Ingredients:

2 kilos  Beef Brisket (all fats removed) or Kenchi (I'd recommend this if it's available)
24 oz   Hunts Tomato Ketchup
2 pcs   White Onion (minced)
1/2 cup Fresh parsley leaves
2 tsps   Onion Powder
2 tsps   Turmeric Powder
2 tsp     Rock Salt
6 tsp    White Sugar
1/2 tsp  Ground Pepper
1 cup    Water

Procedure
1. Preheat over to 275 degrees fahrenheit
2. Place the brisket or kenchi in an oven safe pan (make sure it has good allowance for possible overflow of sauce)
3. Combine the white onion, parsley, onion powder, turmeric powder rock salt, white sugar, ground pepper in a bowl. Mix well together with the ketchup and 1 cup water until well combined.
4. Pour the sauce all over the brisket and turn upside down to coat the other side.
5. Cover with foil and roast in the oven for 7 hours.
6. Remove the pan from the oven and test the meat to make sure it is fork tender.
7. Slice the brisket into thin strips and put it in a pan. Make sure to slice it against the grain.
8. Get some of the sauce from the dish just enough to cover the meat on the pan.
9. Simmer for 5-10 minutes.
10. Line the meat in serving plate, pour in some sauce and garnish with Parsley and Serve Hot & Tender!

Weee... so happy Steve loved the dish. I just think the dish would be perfect with kenchi. No fat and would be so nice to roast and i can just imagine the tenderness of the meat i could have achieved. Perfect with the tangy tomato sauce ... which i think can be a pasta sauce already! :)

Serves 12