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Brisket with Chunky Tomato Sauce

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

Season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over
medium-high heat. Remove and keep warm. 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. Cover and bake at 325° 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. Trim visible fat

Printed from tasteofhome.com Oct 11, 2008

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Brisket with Chunky Tomato Sauce cont.

from brisket and skim fat from tomato mixture. Thinly slice beef across the
grain. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan.
Top with sliced beef. Cover and bake at 325° for 30 minutes or until heated
through. Serve sauce over beef.

Yield: 12 servings.