Sunday Night Brisket

Total Time: 4 hrs 30 mins Preparation Time: 1 hr Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 8
• 1 (4 -5 lb) first-cut beef brisket
• salt
• fresh ground black pepper
• 2 tablespoons olive oil
• 4 leeks, and light green parts only, cleaned and thinly sliced
• 4 carrots, peeled and sliced
• 16 garlic cloves, peeled
• 1 cup dry red wine
• 1 tablespoon tomato paste
• 1 tablespoon finely chopped fresh thyme (or 1 t. dried)
• 2 tablespoons finely chopped fresh parsley, for garnish

Recipe

• 1 preheat oven to 325°.
• 2 dry brisket well; season with salt and pepper on both sides.
• 3 in a large, heavy roasting pan that will fit the brisket and vegetables, heat the oil over medium-high heat.
• 4 brown the brisket for about 4 minutes per side, or until nicely browned (this will assure the sauce has a rich color and flavor).
• 5 sprinkle the leeks, carrots, and garlic over; add the wine, tomato paste, and thyme and stir around the meat to combine.
• 6 bring to a boil; season with salt and pepper.
• 7 cover and braise in the oven for 2 1/2 to 3 1/2 hours, or until fork tender.
• 8 transfer the meat to a carving platter and slice against the grain.
• 9 place the meat in overlapping slices in a deep serving dish.
• 10 place the pan over med-high heat and cook the sauce to reduce for 3-5 minutes, or until slightly thickened.
• 11 taste and adjust seasonings; pour the sauce over the meat; garnish with parsley and serve.