4 large garlic cloves, peeled and smashed
1/2 tsp kosher salt
4 rosemary sprigs, needles stripped from the stem and chopped (dried rosemary will work in a pinch)
1/4 cup extra-virgin olive oil
1 four-lb beef brisket
3 large carrots, cut into 3-inch chunks
3 stalks celery, cut into 3-inch chunks
2 onions, halved
2 cups dry red wine
1 16-oz can whole tomatoes, crushed
1 handful fresh Italian flat-leaf parsley
3 bay leaves
Salt and pepper to taste

[1] Preheat oven to 325°F.

[2] Mash the garlic and salt together on a cutting board with the flat side of a knife. Add the rosemary and mash again.

[3] Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of oil. Stir to combine.

[4] Season both sides of the brisket with plenty of salt and pepper, then rub the rosemary-garlic paste over it and drizzle with a bit of additional olive oil.

[5] Place a large roasting pan over medium-high heat. When the pan is hot, sear the brisket to form a nice brown crust on both sides, adding additional oil as necessary to prevent sticking.

[6] Lay the vegetables all around the brisket. Add wine, tomatoes, parsley, and bay leaves. Cover the pan tightly with a lid of aluminum foil and bake for 3 to 4 hours, basting with the pan juices every 30 minutes.

[7] When meat is tender, remove from pan and place on a cutting board to "rest" for 15 minutes before slicing.

[8] While the meat sits, make a sauce to top it. Remove vegetables from the pan and skim away some of the excess liquid, leaving about 1/4 cup. Place the roasting pan with the juice over medium-high heat. Boil and stir about 5 minutes or until the sauce is thick. For a thicker sauce, whisk in a bit of flour.

[9] Slice brisket, top with sauce, add vegetables as a side, and eat.

Nutritional Information per Serving:
415 calories, 16 grams fat, 61 grams protein, 2 grams carbs

Prep Time: 
Cook Time: