Joan Nathan'S Favorite Brisket

• 3 large onions, chopped
• 1 clove garlic, peeled and halved
• 1 4-5 lb beef brisket
• 2 tsp salt
• 1/2 tsp pepper
• 1 tbsp canola or olive oil
• 1 14 oz can whole tomatoes, undrained
• 2 cups dry red wine
• 2 stalks celery with leaves, chopped
• 1 bay leaf
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 8 carrots, peeled and cut into 1/2 inch diagonal slices
• 1/4 cup chopped fresh parsley

1. Preheat oven to 325.
2. Place onions and garlic in a 5-6 quart casserole.
3. Season brisket with salt and pepper. In a large skillet, heat oil over high heat and sear brisket until browned, 3-4 minutes on each side.
4. Place fat-side-up on top of onions. Add tomatoes and their juice, breaking them up with a fork. Add wine, celery, bay leaf, thyme and rosemary.
5. Cover casserole and bake for 3 hours, basting with pan juices every 1/2 hour.

onions, clove garlic, beef brisket, salt, pepper, olive oil, tomatoes, red wine, stalks celery, bay leaf, thyme, rosemary, carrots, parsley

Taken from www.epicurious.com/recipes/member/views/joan-nathans-favorite-brisket-50023492 (may not work)