Southwestern Beef Brisket - cooking recipe

Ingredients

1 beef brisket (about 3-4 pounds)
salt and pepper (I use seasoned salt)
3 tablespoons oil
1 1/2 cups water
1 (8 ounce) can tomato sauce
1 onion, chopped
2 tablespoons red wine vinegar
1 tablespoon chili powder
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 - 1 teaspoon garlic powder or 3 -4 cloves fresh minced garlic
1/4 teaspoon salt
1/8 - 1/4 teaspoon cayenne pepper
3 medium sweet red peppers, cut into strips
2 cups sliced carrots (cut into 1-in chunks)

Preparation

Set oven to 325 degrees.
Season beef brisket with salt and pepper.
In a Dutch oven heat oil over medium-high heat.
Brown beef on both sides; drain.
Combine the next 10 ingredients; pour over meat.
Cover tightly and bake for 2 hours at 325 degrees F.
Add the red peppers and carrots; bake 1 hour longer or until meat is tender.
Remove meat and veggies to a serving platter.
Skim the fat from top.
Reduce the pan juices for gravy.
Slice the meat thinly across the grain.
Serve with veggies and the pan juices.