You’ll Need:

1 First-cut brisket (5 lb)
-trimmed of all visible fat
Freshly ground black pepper
1/4 c Corn oil
8 Onion(s), thickly sliced
-separated into rings
6 Carrots, peeled
-cut in chunks
3 Garlic clove(s), minced
2 Bay leaves
4 tb Tomato paste
Salt to taste
16 oz Can tomatoes, with juice
1 c Dry red wine

Directions : 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, heat the oil in a heavy casserole or
roasting dish and brown the brisket on all sides. Take
the brisket out of the pan and set aside. Add the
onions to the casserole and cook them over medium-high
heat. As you stir them, scrape up the brown bits from
the bottom of the casserole. cook the onions for about
15 minutes, or until they are thoroughly browned. Add
the carrots, garlic, and bay leaves; stir for another
1-2 minutes. Take the casserole off the burner and
carefully put the brisket back into its nest of
vegetables. Coat the brisket on both sides with tomato
paste. Sprinkle more pepper, and a little salt, over
the tomato paste. Pour the tomatoes and red wine into
the bottom of the casserole. Cover the casserole
tightly, first with a layer of foil and then with the
lid. 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, add a little
water or beef broth. When the meat is tender, take it
out of the oven. Keep the meat covered while you cool
it to room temperature. Then put it in the
refrigerator overnight. The next day, spoon off all
the solidified fat you can. Discard the bay leaves.
Bring the meat back to room temperature and reheat it
?? along with its 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
and vegetables spooned over. Add salt at the table, if
needed.