Caribbean-Style Braised Brisket and Black Bean Breakfast Bowl

Prepare the brisket: In a small heavy-bottomed pot, braise the beef brisket with a splash of water and the pomodorina sauce over low heat, covered, for 45 minutes until the meat is fork-tender and pulls apart easily.

Prepare the black beans: In a separate small pot, simmer the black beans until tender and creamy, about 20 minutes. Drain any excess liquid.

Wilt the kale: Add the chopped Tuscan kale to the pot with the braising beef during the last 5 minutes of cooking. Stir until the leaves are bright green and tender but still retain a bit of bite.

Assemble: Spoon the warm, tomato-braised brisket and kale mixture over the prepared black beans. The sauce should coat everything in a rich, aromatic glaze. Serve immediately while piping hot, garnished with a pinch of coarse sea salt if desired.