|1||each||first-cut brisket (5 lb), trimmed of all visible fat|
|1||pepper, freshly ground|
|8||each||onions, thickly sliced seperated into rings|
|3||each||garlic cloves, minced|
|1||salt, to taste|
|16||oz||can tomatoes, with juice|
|1||cup||dry red wine|
|Note: Make this a day ahead so you can skim off the fat.|
Preheat oven to 375?F.
Cover both sides of brisket with lots of pepper. Over a medium flame, heat
the oil in a heavy casserole or roasting dish and brown the brisket on all
sides. Take the brisket out of the pan and set aside.
Add the onions to the casserole and cook them over medium-high heat. As you
stir them, scrape up the brown bits from the bottom of the casserole. cook
the onions for about 15 minutes, or until they are thoroughly browned. Add
the carrots, garlic, and bay leaves; stir for another 1-2 minutes.
Take the casserole off the burner and carefully put the brisket back into
its nest of vegetables. Coat the brisket on both sides with tomato paste.
Sprinkle more pepper, and a little salt, over the tomato paste. Pour the
tomatoes and red wine into the bottom of the casserole.
Cover the casserole tightly, first with a layer of foil and then with the
lid. Let the pot roast cook on the middle rack of the oven for 3? hours.
check the liquid level in the casserole frequently; if it gets too low, add
a little water or beef broth.
When the meat is tender, take it out of the oven. Keep the meat covered
while you cool it to room temperature. Then put it in the refrigerator
The next day, spoon off all the solidified fat you can. Discard the bay
leaves. Bring the meat back to room temperature and reheat it along with
its juices and the vegetables either on top of the stove or in the oven.
When it's hot, slice it on the diagonal and serve with the pan juices and
vegetables spooned over. Add salt at the table, if needed.