- 12
Ingredients
- 1 fresh beef brisket (4 1/2 lbs)
- 1 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 3 large onions, chopped
- 2 garlic cloves, minced
- 1 cup dry red wine or beef broth
- 1 can (14 1/2 oz.) diced tomatoes, undrained
- 2 clery ribs with leaves, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 bay leaf
- 1 pound carrots, cut into 1/2-in. slices
Preparation
Step 1
1. Season brisket with salt and pepper in a Dutch oven, brown brisket in oil over medium-high heat. Remove and keep warm. In the same pan, saute onions and garlic until tender. Place brisket over onions. Add the wine or broth, tomatoes, celery, thyme, rosemary and bay leaf.
2. Cover and bake at 325 degrees for 2 hours basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cook for 1 hour; cover and refrigerate overnight.
3. Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with slice beef. Cover and bake at 325 degrees for 30 minutes or until heated through. Serve sauce over beef.