Jewish Christmas Beef Brisket

from Tyler Florence's food network recipe:

Ingredients

• 4 large garlic cloves, smashed
• 1/2 teaspoon kosher salt, plus more for seasoning
• 4 sprigs fresh rosemary, needles striped from the stem and chopped
• 1/4 cup extra-virgin olive oil
• 1 (4 pound) beef brisket, first-cut
• Coarsely ground black pepper
• 4 large carrots, cut in 3-inch chunks
• 3 celery stalks, cut in 3-inch chunks
• 4 large red onions, halved
• 1 cup dry red wine
• 1 cup beef broth
• 1 (16-ounce) can whole tomatoes, hand-crushed
• 1 handful fresh flat-leaf parsley leaves
• 3 bay leaves
• 
  

Directions

Preheat the oven to 325 degrees F.

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. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Sear the brisket on all sides in a pan over medium high heat, then place in roasting pan fat-side-up. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every hour(ish) with the pan juices, until the beef is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and into a large stock pot with the pan juices and put on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2, use an immersion blender to break up the veggies and thicken the sauce.

Slice the brisket across the grain (the muscle lines) at a slight diagonal. Put back into roasting pan, cover with sauce, and place in warm oven (covered) until ready to serve.