Categories: Beef, Main Dish

Ingredients

• 1 (4 -5 lb) first-cut beef brisket
• salt
• fresh ground black pepper
• 2 tablespoons olive oil
• 4 leeks , white 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

Directions

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.

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