Ingredients

  • 3 bay leaves
  • 1 (4 pound) beef brisket
  • Freshly ground black pepper
  • 1 16 oz. can of chopped tomatoes
  • 2 carrots, coarsely chopped
  • 3 celery stalks, cut into chunks
  • 2 cups dry red wine
  • 1 handful fresh flat-leaf parsley leaves
  • 4 sprigs fresh rosemary, needles striped from the stem and chopped
  • 6 garlic cloves, pressed
  • 1/2 teaspoon kosher salt
  • Olive oil
  • 2 teaspoons plain flour
  • 4 large red onions, halved

Ready In 45 Minutes

Servings: 10

Cooking Instructions

Step 1

  • Preheat the oven to 325 degrees F.On a cutting board, mash the garlic and 1/2 teaspoon of the salt together into a paste.
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Step 2

  • Add the rosemary and continue to mash until incorporated.
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Step 3

  • Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.Season both sides of the brisket with a fair amount of kosher salt and ground black pepper.
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Step 4

  • Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil.
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Step 5

  • Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.
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Step 6

  • Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing.
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Step 7

  • Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven.
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Step 8

  • Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
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  • Length: 270 minutes

Step 9

  • Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm.
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  • Length: 15 minutes

Step 10

  • Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/
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  • Length: 5 minutes

Step 11

  • (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).Slice the brisket across the grain (the muscle lines) at a slight diagonal.
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