1 M4-D Ranch grass-finished beef brisket (approx. 3 pounds)
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons vegetable oil
1-1/2 cups water
1 can tomato sauce (8 ounces)
1 small onion, chopped
2 Tablespoons red wine vinegar or balsamic vinegar
1 Tablespoon chili powder
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3-4 medium sweet red peppers, cut into strips
1-1/2 cups sliced carrots ( in about 1-inch chunks)

Season beef with salt and pepper. Place in a dutch oven, fat side up. Combine the next 10 ingredients and pour over the brisket. Add red peppers and carrots. Cover and bake at 325 degrees for approximately 3 hours or until tender. Remove meat and vegetables to a warm serving platter. Skim any fat. Reduce pan juices for gravy. Slice meat thinly across the grain; serve with vegetables and gravy.

Serves 8 to 10