Brisket
- 2 teaspoons salt
- Freshly ground pepper to taste
- 1 5-lb brisket of beef, shoulder roast of beef, chuck
roast, or end of steak
- 1 garlic clove peeled
- 2 tablespoons vegetable oil
- 3 onions, peeled and diced
- 1-10 ounce can tomatoes
- 2 cups red wine
- 2 stalks celery with leaves, chopped
- 1 bay leaf
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1/4 cup chopped parsley
- 6 to 8 carrots, peeled and sliced on the diagonal
- Directions
1. Sprinkle the salt and pepper over the brisket and rub
with the garlic. Sear the brisket in the oil and then place,
fat side up, on top of the onions in a large casserole.
Cover with the tomatoes, red wine, celery, bay leaf, thyme,
and rosemary.
2. Cover and bake in a preheated 325-degree oven for
about 3 hours, basting often with pan juices.
3. Add the parsley and carrots and bake, uncovered, for
about 30 minutes more or until carrots are cooked. To test
for doneness, stick a fork in the flat (thinner or leaner end
of the brisket). When there is a light pull on the fork as it is
removed from the meat, it is "fork tender."
4. This dish is best prepared in advanced and refrigerated
so that the fat can be easily skimmed from the surface of
the gravy. Trim off all the visible fat from the cold brisket.
Then place the brisket, on what was the fat side down, on
a cutting board. Look for the grain—that is, the muscle
lines of the brisket—and with a sharp knife, cut across the
grain.
5. When ready to serve, reheat the gravy.
6. Put the sliced brisket in a roasting pan. Pour the hot
gravy on the meat, cover, and reheat in a preheated
350-degree oven for 45 minutes. Some people like to
strain the gravy, but I prefer to keep the onions because
they are so delicious.
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