Prep time: 5 hours
- 1 four-pound brisket of beef
- 2 teaspoons salt pepper
- 2 cloves of garlic, peeled
- 2 tablespoons canola oil
- 3 leeks, cut into thin slices
- 2 onions, peeled and chopped
- 1 ten-ounce can of tomatoes
- 1 ½ cups red wine
- 2 stalks celery with leaves, chopped coarsely
- 1 bay leaf
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 1 cup beef stock
- ¼ cup chopped parsley, and parsley for garnish
- 2 potatoes, peeled and cut into three-inch chunks
- 3 carrots, peeled and sliced into three-inch segments
- Preheat oven to 325 degrees. Sprinkle salt and pepper over brisket and rub with garlic.
- Place chopped onions and leeks in bottom of casserole dish. In a heavy saucepan, sear brisket in canola oil until browned.
- Place brisket, fat side up, on top of the onions and leeks in the casserole dish. Cover with beef broth, tomatoes, red wine, celery, bay leaf, thyme and rosemary.
- Cover and bake for four hours, basting with pan juices.
- Add parsley, potatoes, and carrots, and bake uncovered for half an hour. Brisket should be tender enough that you can easily stick a fork in it.
- To carve, place brisket fat side down and cut across the grain in the thinnest slices possible. Pour the hot juices and cooked onions and leeks over the meat, garnish with parsley, and serve.