4-5lbs brisket - trimmed of external fat
3 large carrots - diced
3 celery stalks - diced
Medium onion - diced
Large Potato diced
3 cloves garlic crushed
Bay leaf
Fresh rosemary sprig
Chicken broth/stock - 2-3 cups
Large can crushed tomatoes (2-3 cups worth)
Preheat oven to 300F
On stove top, over high heat, warm dutch oven or other oven safe pan with lid, with a couple tbsp olive oil. Salt brisket and sear on both sides
- 4 min per side. Remove meat to large plate. Pour off most of fat from pan.
In same pan - saute onion, 2/3 of celery, 2/3 of carrot on med until soft. Add
garlic. Saute 30 seconds. Add pinch salt and pepper. Add tomatoes, stock, bay leaf, rosemary and bring to boil. Add pinch
salt and pepper.Add meat back to pan. Cover and put in oven for 3 hrs.
5-10 minutes before removing brisket from oven...
Saute in clean pot the remaining 1/3 of carrot and celery and
potato in tbsp olive oil.
Remove brisket from oven. Remove brisket to large plate and keep warm. Strain the sauce into clean pot with
your freshly sauteed veggies and boil 15 min.
Slice meat and pour sauce and veggies over and enjoy.
