Instructions: Preheat oven to 350 F. Sprinkle the brisket all over with the pepper, pressing it in slightly. Heat the oil in a large ovenproof pot over medium-high heat. Add the peppered brisket and brown it well on both sides, 8-10 minutes per side. Transfer the meat to a large plate. Pour off most of the fat in the pot. Add the onions and carrots and cook over medium heat, stirring and scraping up any brown bits on the bottom, until the onions are golden, about 10 minutes. Then stir in the garlic and cinnamon and cook, stirring constantly, for 1 minute more. Drain the tomatoes, reserving 1 cup of the juices. Crush the tomatoes and add them to the pot along with the reserved juices, olives, raisins, capers, brown sugar, chile, and salt.

Return the meat to the pot, placing it on top of the vegetables, and spoon some sauce over it. Cover, and bake for 2 hours. Remove the pot from the oven, but leave the oven on. Scrape the sauce off the brisket, transfer it to a cutting board, and let it rest for 15 minutes. Cut the brisket into thin diagonal slices against the grain. Gather the slices back together and return them to the pot, covering them completely with the sauce. Season with salt and pepper. Bake uncovered, basting occasionally, until the meat is fork tender, 1 1/2 to 2 hours. Serve with the sauce on top or alongside, removing the chile before serving.

Serves 4

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