Braised Beef Brisket - Andrew Zimmern

Ingredients

• 5 to 7 pound beef brisket, trimmed, nose off. You can use the first or second cut of brisket – the first cut is fattier, but cooks easier. The second cut is flat and leaner.
• 2 tablespoons olive oil
• 8 ounces pancetta (omit if you are observant)
• 1 large onion, diced
• 2 celery stalks, diced
• 2 carrots diced
• 1 tablespoon fennel seeds
• 1 cup green olives, green Lugques work best
• 1 cup sweet red vermouth
• 1 cup dessert wine such as a muscat beaumes de venise, late harvest riesling or sauternes
• 3 dried hot chiles
• 3 tablespoons Balsamic vinegar
• 3 cups chopped San Marzano tomatoes