Sunday Night Brisket

• 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

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

beef brisket, salt, fresh ground black pepper, olive oil, leeks, carrots, garlic, red wine, tomato paste, thyme, fresh parsley

Taken from www.food.com/recipe/sunday-night-brisket-417288 (may not work)