- 8 onions
- 6 carrots
- 3 garlic (cloves)
- 2 bay leaves
- 1 pepper
- 475 gr tomatoes
- 240 ml dry wine (red)
- 65 gr tomato paste
- 60 ml corn oil
Note: Make this a day ahead so you can skim off the fat.
Preheat oven to 375�F.
Cover both sides of brisket with lots of pepper. Over a medium flame, heatthe oil in a heavy casserole or roasting dish and brown the brisket on allsides. Take the brisket out of the pan and set aside.
Add the onions to the casserole and cook them over medium-high heat. As youstir them, scrape up the brown bits from the bottom of the casserole. cookthe onions for about 15 minutes, or until they are thoroughly browned. Addthe carrots, garlic, and bay leaves; stir for another 1-2 minutes.
Take the casserole off the burner and carefully put the brisket back intoits nest of vegetables. Coat the brisket on both sides with tomato paste.
Sprinkle more pepper, and a little salt, over the tomato paste. Pour thetomatoes and red wine into the bottom of the casserole.
Cover the casserole tightly, first with a layer of foil and then with thelid. Let the pot roast cook on the middle rack of the oven for 3� hours.
check the liquid level in the casserole frequently; if it gets too low, adda little water or beef broth.
When the meat is tender, take it out of the oven. Keep the meat coveredwhile you cool it to room temperature. Then put it in the refrigeratorovernight.
The next day, spoon off all the solidified fat you can. Discard the bayleaves. Bring the meat back to room temperature and reheat it along withits juices and the vegetables either on top of the stove or in the oven.
When it's hot, slice it on the diagonal and serve with the pan juices andvegetables spooned over. Add salt at the table, if needed.