Brisket

Ingredients:

• 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.