Matt's Whole Brisket With Tomato Gravy

• 1/4 cup minced garlic (about 12 cloves)
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons freshly ground black pepper, more to taste
• 1 tablespoon kosher salt, more to taste
• 2 teaspoons light or dark brown sugar
• 1 tablespoon crushed red pepper
• 1 tablespoon smoked or hot paprika
• 1 8-to-9-pound whole brisket, trimmed (see note)
• 1/4 cup extra virgin olive oil
• 3 cups chopped yellow onions (about 2 large onions)
• 1 35-ounce can plus 1 28-ounce can (about 7 cups) peeled tomatoes and liquid
• 1 1/4 cups fruity white wine

1. Preheat oven to 450 degrees.
2. In a bowl, combine garlic, rosemary, pepper, salt, brown sugar, red pepper and paprika.
3. Place brisket fat-side up in a large, deep roasting pan (about 13 by 16 inches) and rub all over with mixture.
4. Roast brisket, uncovered, for 20 minutes.
5. While brisket cooks, pour olive oil into a large saucepan over medium heat and add onions.
6. Saute, stirring occasionally, until onion softens, about 5 minutes.
7. Add tomatoes and their liquid, bring to a boil, then reduce to a simmer.
8. Stir occasionally, breaking tomatoes with a spoon or whisk.
9. Simmer uncovered for 10 minutes and season to taste with salt and black pepper.
10. Remove brisket from oven.
11. Reduce oven temperature to 325.
12. Pour 1 cup wine and the tomato sauce over brisket.
13. Cover pan as tightly as possible with foil and roast for 3 1/2 hours, turning once at 2 hours and again at 3 hours, each time carefully replacing foil.
14. Transfer brisket to a platter.
15. Allow sauce to settle for a moment in pan, then, using a slotted spoon, transfer to a blender, allowing fat to strain out.
16. Puree until smooth, adding remaining 1/4 cup wine.
17. Season to taste with salt and black pepper.
18. Slice brisket diagonally from thinnest end in 1/4-inch slices.
19. Serve with sauce.

garlic, fresh rosemary, freshly ground black pepper, kosher salt, light, red pepper, paprika, brisket, extra virgin olive oil, yellow onions, tomatoes, white wine

Taken from cooking.nytimes.com/recipes/12098 (may not work)