Joan Nathan'S Favorite Brisket

1. 1

   Preheat oven to 325.

2. 2

   Place onions and garlic in a 5-6 quart casserole.

3. 3

   Season brisket with salt and pepper. In a large skillet, heat oil over high heat and sear brisket until browned, 3-4 minutes on each side.

4. 4

   Place fat-side-up on top of onions. Add tomatoes and their juice, breaking them up with a fork. Add wine, celery, bay leaf, thyme and rosemary.

5. 5

   Cover casserole and bake for 3 hours, basting with pan juices every 1/2 hour.

No additional tips available.