- 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)
- ¼ 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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