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1
Preheat oven to 325u00b0.
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2
On a cutting board, mash the garlic and 1/2 tsp. of the salt together with the flat side of a knife into a paste.
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3
Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 3 Tbsp. of olive oil; stir to combine.
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4
Season both sides of the brisket with a fair amount of kosher salt and ground black pepper.
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5
Place a large roasting pan or Dutch oven over medium high heat and coat with the remaining olive oil.
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6
Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.
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7
Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing.
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8
Add the wine (beef broth) and tomatoes; toss in the parsley and bay leaves.
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9
Cover the pan tightly with aluminum foil and transfer to the oven.
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10
Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
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11
Remove the brisket to a cutting board and let rest for 15 minutes.
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12
Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm.
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13
Pour out some of the excess fat and put the roasting pan with the juices on the stove over medium high heat.
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14
Boil and stir for 5 minutes until the sauce is reduced by 1/2.
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15
(If you want a thicker sauce, mix 1 Tbsp. flour with 2 Tbsp. of wine or water and blend into the gravy.)
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16
Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with Crispy Potato Pancakes.
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17
(Recipe in Vegetable Section.)
