Spicy Filipino Brisket

• 3-4 lbs. first cut brisket
• 6 cloves garlic
• salt and pepper
• 1 tbsp. canola oil
• 2 cups ketchup
• 1/4 cup brown sugar
• 1/2 cup spanish stuffed olives, chopped
• 1/4 cup capers
• 1/2 cup dried cranberries
• 1 habenero (seeded and chopped) but if that seems too spicy, I would start with maybe 1 jalepeno, seeded and coarsly chopped.
• salt 6 carrots, thick chopped (I don't peel them, but if you prefer you can do that ahead)

1. Stud brisket with garlic slices.
2. Rub all over with lots salt and pepper.
3. Heat large skillet with oil, and on high heat brown both sides (the darker the better!)
4. Place the carrots over the brisket and then pour sauce over it all. Cover with foil (if you don't have foil you can use a cookie sheet as a cover), and bake 3 to 3 1/2 hours or until it's tender and pulls apart with a fork.
5. Check sauce to see if it needs to be seasoned with extra salt and pepper after baking.
6. Cut with a knife and serve on plate, then pour the sauce (carrots and all) on top.
7. I like to serve it with either buttered noodles or mashed potatoes.

brisket, garlic, salt, canola oil, ketchup, brown sugar, spanish stuffed olives, capers, cranberries, habenero, salt

Taken from www.epicurious.com/recipes/member/views/spicy-filipino-brisket-50086870 (may not work)