- 10 (8 ounce servings)
- Total Time:
- Recipe By:
- Tom Fraker
- 6 cloves Peeled Garlic
- Organic Grinders Garden Herb with Sea Salt
- 4 large sprigs Rosemary stems removed and chopped
- 4 sprigs Thyme stems removed and chopped
- 1/4 cup Extra Virgin Olive Oil
- 1 4 pound Beef Brisket
- Organic Grinders Rainbow Peppercorn
- 4 large Organic Carrots rough chopped
- 4 stalks Organic Celery rough chopped
- 4 medium Maui Onions rough chopped
- 2 cups Red Wine
- 1 can Whole Peeled Tomatoes (16 ounces)
- 1 small bunch Organic Parsley chopped
- 3 Bay Leaves
Preheat oven to 325ºF.
To mash the garlic, place them on a cutting board and sprinkle with the salt. Using the back of a heavy knife, crush the garlic until you achieve a smooth paste. Add the rosemary and thyme and incorporate into the garlic. In a bowl, combine together the garlic paste and 2 tablespoons of the olive oil. Season both sides of the brisket liberally with salt and pepper. In a large roasting pan or Dutch oven over medium-high flame, heat the olive oil and sear the beef on all sides. Place the carrots, celery and onions all around the beef. Pour the garlic paste over the beef. Add the wine. Crush the tomatoes with your hands and add to the pot along with parsley and bay leaves. Cover and place in the oven. Bake for 3½ hours, basting every 30 minutes or so. Brisket will be done when it is fork tender. Let beef rest on a cutting board for about 15 minutes. Remove the vegetables and skim the fat from the pan juices. Return the pan to the stove and heat over a medium-high flame. Boil, stirring often, until reduced by about half. Slice the brisket and serve with the pan sauce.
I like to serve this dish with potato latkes.
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