Brisket With Chunky Tomato Sauce

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 1 (4 1/2 lb) fresh beef brisket
• 1 teaspoon salt
• 1/4-1/2 teaspoon pepper
• 1 tablespoon olive oil
• 3 large onions, chopped
• 2 garlic cloves, minced
• 1 cup dry red wine or 1 cup beef broth
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 2 celery ribs, with leaves chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1 bay leaf
• 1 lb carrot, cut into 1/2 inch slices

Recipe

• 1 season brisket with salt and pepper. in a dutch oven, brown brisket in oil over medium-high heat. remove and keep warm.
• 2 in the same pan, saute onions and garlic until tender. place brisket over onions. add the wine or broth, tomatoes, celery, thyme, rosemary, and bay leaf.
• 3 cover and bake at 325°f for 2 hours, basting occasionally. add carrots; bake 1 hour longer or until meat is tender. discard bay leaf. cool for 1 hour; cover and refrigerate overnight.
• 4 trim visible fat from brisket and skim fat from tomato mixture. thinly slice beef across the grain.
• 5 in a saucepan, warm tomato mixture; transfer to a shallow roasting pan. top with sliced beef. cover and bake at 325°f for 30 minutes or until heated through. serve sauce over beef.