How to make it

  • Note: Make this a day ahead so you can skim off the
  • fat. Preheat oven to 375øF.
  • Cover both sides of brisket with lots of pepper. Over
  • a medium flame, heat the oil in a heavy casserole or
  • roasting dish and brown the brisket on all sides. Take
  • the brisket out of the pan and set aside. Add the
  • onions to the casserole and cook them over medium-high
  • heat. As you stir them, scrape up the brown bits from
  • the bottom of the casserole. cook the onions for about
  • 15 minutes, or until they are thoroughly browned. Add
  • the carrots, garlic, and bay leaves; stir for another
  • 1-2 minutes. Take the casserole off the burner and
  • carefully put the brisket back into its nest of
  • vegetables. Coat the brisket on both sides with tomato
  • paste. Sprinkle more pepper, and a little salt, over
  • the tomato paste. Pour the tomatoes and red wine into
  • the bottom of the casserole. Cover the casserole
  • tightly, first with a layer of foil and then with the
  • lid. Let the pot roast cook on the middle rack of the
  • oven for 3« hours. check the liquid level in the
  • casserole frequently; if it gets too low, add a little
  • water or beef broth. When the meat is tender, take it
  • out of the oven. Keep the meat covered while you cool
  • it to room temperature. Then put it in the
  • refrigerator overnight. The next day, spoon off all
  • the solidified fat you can. Discard the bay leaves.
  • Bring the meat back to room temperature and reheat it
  • ÄÄ along with its juices and the vegetables ÄÄ either
  • on top of the stove or in the oven. When it's hot,
  • slice it on the diagonal and serve with the pan juices
  • and vegetables spooned over. Add salt at the table, if
  • needed.

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