Joan Nathan's Beef Brisket

Ingredients

  • 1
    5 lb beef brisket
  • 3
    onions, diced
  • 1
    10-oz can tomaotes, undrained
  • 2
    cups red wine
  • 2
    stalks celery, with leaves, chopped
  • 1
    bay leaf
  • 1
    sprig fresh thyme
  • 1
    sprig fresh rosemary
  • ¼
    cup chopped parsley
  • 6 to 8
    carrots, peeled & sliced on the diagonal
  • 0
    salt, pepper, garlic
  • 0
    oil for sauteing

Preparation

  • Step 1.
  • Preheat oven to 325°. Heat oil in dutch oven or skillet.
  • Step 2.
  • Rub brisket with garlic then salt & pepper. Sear on both sides.
  • Step 3.
  • Place onion in large casserole. Top with beef, fatty side up. Add tomatoes, red wine, celery, bay leaf, thyme and rosemary.
  • Step 4.
  • Cover and bake for about 3 hours, basting often with pan juices.
  • Step 5.
  • Uncover and add parsley and carrots. Bake uncovered until carrots are cooked, about 30 minutes more.
  • Step 6.
  • If time permits, refrigerate in it's pan juices overnight so that the fat can be easily skimmed before serving.