Ingredients
1 fresh beef brisket (4-1/2 pounds)1 teaspoon salt1/4 to 1/2 teaspoon pepper1 tablespoon olive oil3 large onions, chopped2 garlic cloves, minced1 cup dry red wine or beef broth1 can (14-1/2 ounces) diced tomatoes, undrained2 celery ribs with leaves, chopped1/2 teaspoon dried thyme1/2 teaspoon dried rosemary, crushed1 bay leaf1 pound carrots, cut into 1/2-inch slices
Preparation
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.
Cover and bake at 325° for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight.
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 sliced beef. Cover and bake at 325° for 30 minutes or until heated through. Serve sauce over beef.
