INGREDIENTS

• 2 teaspoons salt
• Freshly ground black pepper
• 1 (5-pound) brisket of beef, shoulder roast of beef, chuck roast, or end of steak
• 1 clove garlic, peeled
• 2 tablespoons vegetable oil
• 3 leeks, dark green ends removed, whites chopped
• 2 cups red wine
• 1 (10-ounce) can tomatoes
• 2 stalks celery with the leaves, chopped
• 1 bay leaf
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1/4 cup chopped parsley
• 6 to 8 carrots, peeled and quartered lengthwise

INSTRUCTIONS

1. Preheat oven to 325°F.
2. Season brisket with the salt and pepper to taste. Mince garlic clove and rub over brisket.
3. Heat oil in a large pan over medium-high heat. Sear brisket on all sides in the oil, remove and place, fat side up, on top of the leeks in a large casserole.
4. Add wine to searing pan and scrape loose any cooked on fond (the brown bits from searing). Pour red wine from pan onto brisket with the tomatoes, celery, bay leaf, thyme, and rosemary.
5. Cover and bake in the oven basting often with the pan juices, until very tender, about 3 hours.
6. Add the parsley and carrots and bake, uncovered, for 30 minutes or more, until the carrots are cooked.
7. Remove brisket and tent loosely with foil for 10 minutes on a plate. Pour any resulting juices in with gravy in casserole.
8. To serve, trim off all the visible fat from the brisket. Then using a sharp knife cut across the grain in pencil thick slices.
9. Put the sliced brisket in a roasting pan. Pour the hot gravy on the meat and serve.