Ingredients
3 large onions, chopped
1 clove garlic, peeled and halved
1 4-5 lb beef brisket
2 tsp salt
1/2 tsp pepper
1 tbsp canola or olive oil
1 14 oz can whole tomatoes, undrained
2 cups dry red wine
2 stalks celery with leaves, chopped
1 bay leaf
1 sprig fresh thyme
1 sprig fresh rosemary
8 carrots, peeled and cut into 1/2 inch diagonal slices
1/4 cup chopped fresh parsley
Preparation
Preheat oven to 325. Place onions and garlic in a 5-6 quart casserole. Season brisket with salt and pepper. In a large skillet, heat oil over high heat and sear brisket until browned, 3-4 minutes on each side. Place fat-side-up on top of onions. Add tomatoes and their juice, breaking them up with a fork. Add wine, celery, bay leaf, thyme and rosemary. Cover casserole and bake for 3 hours, basting with pan juices every 1/2 hour.
