Brisket With Chunky Tomato Sauce

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

1. Season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over medium-high heat. Remove and keep warm.
2. 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.
3. cover and bake at 325u0b0F 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.
4. Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain.
5. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325u0b0F for 30 minutes or until heated through. Serve sauce over beef.

fresh beef brisket, salt, pepper, olive oil, onions, garlic, red wine, tomatoes, celery, thyme, rosemary, bay leaf, carrot

Taken from www.food.com/recipe/brisket-with-chunky-tomato-sauce-332821 (may not work)