-
1
Preheat the oven to 325 degrees F.
-
2
On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste.
-
3
Add the rosemary and continue to mash until incorporated.
-
4
Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
-
5
Season both sides of the brisket with a fair amount of kosher salt and ground black pepper.
-
6
Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil.
-
7
Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.
-
8
Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing.
-
9
Add the wine and tomatoes; toss in the parsley and bay leaves.
-
10
Cover the pan tightly with aluminum foil and transfer to the oven.
-
11
Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
-
12
Remove the brisket to a cutting board and let it rest for 15 minutes.
-
13
Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm.
-
14
Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat.
-
15
Boil and stir for 5 minutes until the sauce is reduced by 1/2.
-
16
(If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
-
17
Slice the brisket across the grain (the muscle lines) at a slight diagonal.
-
18
Serve with potato pancakes.
-
19
Using a box grater or food processor, coarsely grate the potatoes and onions.
-
20
Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid.
-
21
Put the dry potatoes and onions in a bowl and season with salt and pepper.
-
22
Fold in the egg whites and chives to bind the mixture together.
-
23
Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil.
-
24
For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy.
-
25
Fry for 3 to 4 minutes on each side, until golden.
-
26
Remove to paper towels to drain; season with salt while the potato pancakes are still hot.
-
27
Continue frying, adding more oil as needed, until all of the mixture is used up.
-
28
Serve immediately with apple sauce, if desired.
-
29
Ease of Preparation: Medium
