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Caribean Jerk Beef Brisket

Ingredients

5 lb	2.7 kg	Beef brisket - fresh
1	1	garlic clove, crushed
1/2 tsp	3 mL	salt
1/2 tsp	3 mL	thyme
1/2 tsp	3 mL	black pepper
1 c	250 mL	ED Smith Saucemaker Caribbean Jerk Sauce
3 c	750 g	Mirepoix - carrots, onions, celery, 1/2 inch (1 cm) diced
1/2 c	125 mL	red wine
1 c	250 mL	demi glace
3 c	750 mL	canned plum tomatoes - drained and chopped

Instructions

1. Trim and clean brisket of any excess fat or silver skin and place in a heavy roasting pan.
2. Combine remaining ingredients in a bowl and pour over the brisket.
3. Cover and marinate overnight in the refrigerator.
4. In a pre-heated oven at 350°F (175°C) braise for 3-4 hours.
5. When brisket is fork tender remove from juices and skim off any fat from the top of the sauce. Alternatively, beef can be removed and the sauce can be chilled until the fat solidifies; then remove fat.
6. Slice brisket on angle and serve over plain rice or Carribean-style rice. Ladle sauce over beef.

Servings: 6 - 8 oz servings