Ingredients

How to make it

  • 1. Preheat the oven to 325 degrees. Preheat a large frying pan with 2 tablespoons of olive oil.
  • 2. On a cutting board, mash the garlic and 1/2 teaspoon of Kosher salt together, to form a paste. Add the chopped rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add the remaining 2 tablespoons of olive oil. Stir to combine.
  • 3. Season both sides of the brisket with a fair amount of Kosher salt and ground black pepper. Turn the heat over the frying pan to medium-high. Sear the brisket to form a nice brown crust on both sides.
  • 4. Remove the brisket to a large roasting pan. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes, then toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for 3 to 4 hours (I baked it for 3 hours and 40 minutes), basting every 30 minutes with the pan juices, until the beef is fork tender.
  • 5. Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter. Cover to keep warm. Pour out some of the excess fat, and pour the juices into a saucepan. Boil the juices over medium-high heat for about 5 to 10 minutes, or until the sauce is reduced by about a half. I reduced my sauce from 3 cups to 2 cups. If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy.
  • 6. Slice the brisket across the grain (the muscle lines) at a slight diagonal, and serve with the sauce and roasted vegetables!

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