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  • 1 piece (5-6lb) brisket of beef, shoulder roast of beef or chuck roast
  • 2 tsp. Kosher Salt
  • Coarse ground black pepper to taste
  • 2 peeled garlic cloves
  • 2 TBS. Canola oil (or other vegetable oil)
  • 3 diced onions
  • 1 can tomatoes (10 ounce)
  • 2 cups good Red Wine
  • 2 chopped celery stalks complete with leaves.
  • 1 Bay leaf
  • 1 tsp. dried thyme (if using fresh use 1 sprig)
  • 1 tsp. Dried rosemary (if using fresh use 1 sprig)
  • cup chopped parsley
  • 8 sliced carrots


  • Preheat oven to 325 degrees.
  • Sprinkle salt and pepper over meat and rub the garlic over the entire brisket.
  • In a skillet (cast iron is best) Sear the brisket in the oil.
  • Meanwhile place the onions in a large casserole dish
  • After searing place the brisket (fat side up) on top of the onions.
  • Cover with the tomatoes and wine, celery, bay leaf, thyme and rosemary.
  • Cover and bake for about 3 hours.
  • Baste the brisket often with the pan juices.
  • Add the parsley and carrots and remove cover.
  • Bake an additional 45 minutes, or until the carrots are cooked through.
  • Allow brisket to rest before carving. (Be sure to cut across the grain when carving)
  • When ready to serve, heat the gravy (pan juices). Do not strain - keep al of the onions and flavor in the gravy.

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