Method

1. Preheat the oven to 325 degrees F.On a cutting board, mash the garlic and 1/2 teaspoon of the salt together into a paste.
2. Add the rosemary and continue to mash until incorporated.
3. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.Season both sides of the brisket with a fair amount of kosher salt and ground black pepper.
4. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil.
5. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.
6. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing.
7. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven.
8. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
9. Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm.
10. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/
11. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).Slice the brisket across the grain (the muscle lines) at a slight diagonal.

Recipe from Foodista ↗