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1
Note: Make this a day ahead so you can skim off the fat.
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2
Preheat oven to 375F (190C).
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3
Cover both sides of brisket with lots of pepper.
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4
Over a medium flame, heat the oil in a heavy casserole or roasting dish and brown the brisket on all sides.
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5
Take the brisket out of the pan and set aside.
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6
Add the onions to the casserole and cook them over medium-high heat.
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7
As you stir them, scrape up the brown bits from the bottom of the casserole.
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8
cook the onions for about 15 minutes, or until they are thoroughly browned.
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9
Add the carrots, garlic, and bay leaves; stir for another 1 to 2 minutes.
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10
Take the casserole off the burner and carefully put the brisket back into its nest of vegetables.
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11
Coat the brisket on both sides with tomato paste.
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12
Sprinkle more pepper, and a little salt, over the tomato paste.
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13
Pour the tomatoes and red wine into the bottom of the casserole.
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14
Cover the casserole tightly, first with a layer of foil and then with the lid.
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15
Let the pot roast cook on the middle rack of the oven for 3?
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16
hours.
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17
check the liquid level in the casserole frequently; if it gets too low, add a little water or beef broth.
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18
When the meat is tender, take it out of the oven.
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19
Keep the meat covered while you cool it to room temperature.
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20
Then put it in the refrigerator overnight.
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21
The next day, spoon off all the solidified fat you can.
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22
Discard the bay leaves.
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23
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.
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24
When it's hot, slice it on the diagonal and serve with the pan juices and vegetables spooned over.
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25
Add salt at the table, if needed.
