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
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Preheat oven to 325°.
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Dry brisket well; season with salt and pepper on both sides.
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In a large, heavy roasting pan that will fit the brisket and vegetables, heat the oil over medium-high heat.
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Brown the brisket for about 4 minutes per side, or until nicely browned (this will assure the sauce has a rich color and flavor).
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Sprinkle the leeks, carrots, and garlic over; add the wine, tomato paste, and thyme and stir around the meat to combine.
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Bring to a boil; season with salt and pepper.
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Cover and braise in the oven for 2 1/2 to 3 1/2 hours, or until fork tender.
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Transfer the meat to a carving platter and slice against the grain.
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Place the meat in overlapping slices in a deep serving dish.
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Place the pan over med-high heat and cook the sauce to reduce for 3-5 minutes, or until slightly thickened.
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Taste and adjust seasonings; pour the sauce over the meat; garnish with parsley and serve.