Mole-Braised Beef Brisket with Gravy ("Jolie's" Braised Beef Brisket)

Choose a piece of meat in a neat portion, beef brisket or chuck

Clean it well with a damp cloth, or scrape off any excess fat with a knife (don't wash it under the faucet)

Remove all excess fat and skin

Pierce the meat with a fork and marinate it in red wine vinegar with all the ingredients above

Let it sit for at least 4 hours, or better yet overnight, at the bottom of the refrigerator in a covered container

The next day, clean off any excess marinade that has stuck to the meat, and sear it in 4 tablespoons of hot oil in a large skillet

Flip the meat over occasionally to ensure even browning

Do not let water collect on the surface; remove the meat every time it stops frying

After it is well browned and golden, remove it from the skillet

Discard some of the fat, leaving only 2 tablespoons

Sear minced garlic and onion in thin slices, then add the braising liquid, vinegar, and hot pepper flakes

Place the meat on top of this gravy, cover the skillet, lower the heat, and let it simmer for 10-15 minutes, flipping the meat occasionally