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4 large garlic cloves, smashed
Preheat the oven to 325°F.
On a cutting board, mash the garlic and together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tbsp. of olive oil; stir to combine.
Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves.
Cover the pan tightly with aluminum foil and transfer to the oven. Bake for approximately 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
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 put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by half. (If you want a thicker sauce, mix 1 tbsp. flour with 2 tbsp. wine or water and blend into the gravy).
Slice the brisket across the grain (the muscle lines) at a slight diagonal.
Serve with potato latkes (click here for recipes).
Posted by Aliza Fischman
Nutritional Info Per Serving: N/A
1/2 tsp. kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles stripped from the stem and chopped
1/4 cup extra-virgin olive oil
1 4-pound beef brisket, first-cut
Coarsely ground black pepper
4 large carrots, cut in 3" chunks
3 celery stalks, cut in 3" chunks
4 large red onions, halved
2 cups dry red wine
1 16-ounce can whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley leaves
3 bay leaves
1 tbsp. all-purpose flour (optional, not for Pesach)