Name: The Zonna Family's Fave Beef Brisket
Cuisine: Jewish
Ingredients: 4 large smashed garlic cloves; 1/2 tsp kosher salt (add more if you like); 4 sprigs fresh rosemary, needles striped from stem and finely chopped; 1/4 cup extra virgin olive oil; 1 4ish pound beef brisket, first-cut; ground pepper; 4 large carrots, cut in 3-inch chunks; 3 celery stalks, cut in same as carrots; 4 large red onions, halved; 2 cups dry red wine; 1 (16 ounce) can whole tomatoes hand crushed; 1 chunk / handful fresh flat-leaf parsley; 3 bay leaves; 1 tbsp all purpose flour (but this is optional)

Ingredients

Scale

4 large smashed garlic cloves
1/2 tsp kosher salt (add more if you like)
4 sprigs fresh rosemary, needles striped from stem and finely chopped
1/4 cup extra virgin olive oil
1 4ish pound beef brisket, first-cut
ground pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in same as carrots
4 large red onions, halved
2 cups dry red wine
1 (16 ounce) can whole tomatoes hand crushed
1 chunk / handful fresh flat-leaf parsley
3 bay leaves
1 tbsp all purpose flour (but this is optional)

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Instructions

Preheat the oven to 325 degrees.
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. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. 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 30 minutes 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 onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.

Category: Main Courses
Cuisine: Jewish