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2 to 2.5 kg beef brisket
2 tsp salt
2 tsp black pepper
1 large garlic clove
2 tbsp vegetable oil
3 medium onions
3 celery stalks, with leaves
5 fresh plum tomatoes, or 5 canned plum tomatoes, drained
2 cup dry red wine
1 bay leaf
1 large sprig fresh thyme
1 large sprig rosemary, and rosemary or 1 tsp each of dried leaf thyme and rosemary
6 medium carrots
1/4 cup chopped parsley
Preheat oven to 325F (160C). Trim excess fat from brisket. Sprinkle with salt and pepper. Finely mince garlic, then rub all over meaty portion of brisket. Choose an ovenproof saucepan just large enough to hold brisket. Or use a wide frying pan with deep sides to brown meat, then transfer to a roasting pan for braising. Heat oil in pan set over medium-high heat. Add brisket, fat-side down. Cook until browned, from 3 to 4 minutes per side. Meanwhile, cut onions into 1/2 (1-cm) pieces. Chop celery into bite-size pieces, then tomatoes, saving juice and seeds.
Remove browned meat to a large plate. Drain excess oil from pan. Add onions, celery, tomatoes, including juice and seeds, and wine to pan. Scrape brown bits from bottom of pan. When liquid has boiled, return meat to pan, fat-side up. Push or sprinkle herbs into sauce around meat. Cover with a tight-fitting lid and braise in 325F (160C) oven for 3 hours. Baste every hour with pan juices and turn halfway through.
Meanwhile, peel carrots and thinly slice. After meat has braised 3 hours, submerge carrots in sauce. Continue braising, uncovered, until carrots are cooked and meat is fork-tender, 45 more minutes. Slice meat against the grain and arrange on a platter. Skim fat from sauce, pour over meat, then sprinkle with parsley and serve.
Calories 396, Protein 36.2g, Carbohydrates 12.7g, Fat 21.7g, Fibre 2.7g, Sodium 707mg.
Also adapted from Joan Nathan's Jewish Cooking in America, this brisket is ideal for entertaining because it's better cooked a couple of days ahead.
For best flavour, refrigerate cooked meat in sauce mixture for 2 days. About 1 hour before serving, remove meat from sauce. Slice across the grain and place slices in an ovenproof dish just large enough to hold meat. Skim solidified fat from sauce, then spoon sauce over meat. Cover and reheat in 350F (180C) oven until hot, from 40 to 45 minutes. Sprinkle with parsley and serve.