Beef Brisket, or Beef Brisket?

it's no secret that i am severely addicted to The Food Network.

while watching Throwdown with Bobby Flay, an episode featured Beef Brisket:
1) Paesano's Italian Beef Brisket (Philadelphia, PA) versus 2) Bobby Flay's Beef Brisket

thinking that i will try Bobby Flay's recipe, i bought a small chunk of brisket - about 2 pounds. and i ended up using Paesano's recipe instead (minus the tomato paste). it would have been for a dinner party, except i didn't realize it was too small to feed 10 people.  i made it anyway. regardless of many deviations to recipes, it turned out a success.  Below are two recipes with my twist.

Recipes Courtesy of Food Network

Recipe:  Modified version of Paesano's Italian Beef Brisket

Marinade:
1/2 CUP red wine vinegar
dash of minced garlic
1/4 CUP (brown) sugar
dash of kosher salt
1/2 TBS dried oregano
1/2 TBS fennel seed
1/4 TBS freshly ground black pepper
1/2 CUP water

Brisket:
3-5 lb brisket
1/4 CUP tomato paste
4-8 roasted tomatoes (see recipe below)
sliced pepperoncini for serving

Roasted Tomatoes:
1 Jersey tomato (??), cut into eight pieces
1/2 TBS minced garlic
1/2 TSP oregano
dash of red wine vinegar
1/2 TBS salt
1/4 TBS sugar

Directions:
Prepare the marinade by adding all the ingredients in a saucepan and bring to boil - for 5 min.  Let it cool.  Set in a baking dish and place the brisket and marinade. Cover and let it rest in the refrigerator overnight (or vacuum seal for few hours).

Preheat oven to 325 degrees F for bristket; 275 degrees F for Roasted Tomatoes. 

Smear brisket with tomato paste and place in an oven dish.  Cook for 5 hours or until meat falls apart easily.  Slice the meat against the grain and serve or keep it warm in the jus.

For Roasted Tomatoes, roast for 1 hour. Serve with sliced meat.

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Recipe:  Modified version of Bobby Flay's Beef Brisket Grinder

olive oil
3 1/2 - 4 lb brisket, trimmed
dash of kosher salt
dash of freshly ground black pepper
2 onions, halved and thinly sliced
2 large carrots, cut into 1-in pieces
4 cloves garlic, thinly sliced
2 bottles porter beer
4-6 cups chicken stock
dash of bay leaves, thyme, parsley

Directions:
Preheat the oven to 350 degrees F.
Heat oil in large Dutch oven over high heat until it simmers. Pat the meat dry with paper towels and season (generously) with salt and pepper, sear brown on both sides and remove to a baking sheet.

Add onions and carrots to the pot and cook about 5 minutes or until soft.  Add garlic and cook for additional minute.  Add beer and reduce the sauce to half. 

Add brisket to the pot and pour chicken stock until meat is half covered. Add bay leaves, thyme, parsley, salt, and pepper and bring to boil. Move the pot to the oven and cook for additional 3 hours or until tender and meat falls apart easily.  Slice the meat against the grain and serve or keep it warm in the jus.

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i served the brisket with my version of simple stir-fried veggies:
1 green bell pepper, sliced
1 large Vidalia onion, sliced
1 pint baby bella mushroom (or any type of mushroom), sliced
kosher salt
freshly ground black pepper

On a large frying pan, add a tablespoon of olive oil over medium-high heat. Add the sliced veggies and season with salt and pepper, stir-fry for 3-5 minutes or until cooked. Serve with sliced brisket on a sandwich.