Italian Braised Brisket Of Beef

I use this method with cubed meat, and also for spag bol with mince. This is a recipe from Bob's Italian grandmother in Monfalcone, north of Venice.

1. 1

   Make a soffrito of onion/celery/carrot, fry til soft in a little olive oil in a pan big enough to take the brisket comfortably, remove to a plate while browning the brisket.
   
   Brown brisket on all sides.
   
   Put soffrito back in pan.
   
   Add about a cup of white wine, reduce to a trace.
   
   Add a cup of milk (I know, weird but trust me) and reduce to about half.
   
   Add two cans chopped toms, half tsp chopped chili, oregano, salt, pepper.
   
   Lid on, bring to boil, lower heat right down as far as it will go, simmer very gently for about 4-5 hours turning occasionally, until a piece of the brisket will break easily really away from the side.
   
   If preferred you can use ovenproof casserole to fry the soffrito and meat (or transfer to one) and cook in the oven on low heat.
   
   Serve with pasta or rice, sprinkle with gremolata if liked.
   
   left overs, shred the meat and mix in the sauce to use with pasta.