According to epicurious.com, a foolproof recipe for beef brisket requires braising it for four hours in a mixture of chicken broth, apple cider vinegar, crushed tomatoes, garlic, onions, carrots and celery. Braising is similar to roasting, but you incorporate liquid and cover the roasting pan tightly when in the oven.
To get the best possible braised brisket, preheat your oven to 350 degrees F, and sear the brisket on all sides in a large 5- to 6-quart heavy pan over medium-high heat. Add 3 tablespoons of canola oil.
Season the meat with salt and pepper, then, allow it to rest on a plate on the side while you cook the onions, carrots, celery and garlic. Searing creates a flavorful crust that infuses the braising liquid with even more flavor once it hits the oven. First, cook the onions for about 15 minutes over medium heat in the same pan with a bit more canola oil, then add the carrots, celery and garlic. Continue cooking the dish for another 10 to 12 minutes.
Add 1/4-cup of apple cider vinegar to deglaze the pan, scraping up any browned bits that got stuck with a spoon or spatula. Then, add 1-cup of chicken broth or chicken stock and a 28-ounce can of crushed tomatoes, then stir to combine the liquid. Place the brisket back into the pan with the vegetables and liquids, and then cover it tightly and put it in the oven to braise for at least 3.5 hours. The longer you leave brisket in the oven, the more tender it is when you're ready to eat it.