Beef Brisket

Ingredients

1 (2 pound) beef brisket

3 tablespoons EVOO + more to coat brisket

S&P

3 carrots cut into chunks

1 onion chopped cut into chunks

2 large celery stalks cut into chunks

6 cloves garlic peeled and rough chopped

1 (28 oz) can of whole san marzano tomatoes

1/2 bottle red wine

1 bay leaf cracked

1 teaspoon fresh thyme finely chopped

1 teaspoon fresh rosemary finely chopped

1/4 cup fresh parsley finely chopped

Directions

Drizzle EVOO all over the brisket on both sides. Also season both sides with S&P.

In a large dutch oven heat the 3 tablespoons of EVOO and add the seasoned beef. Brown 5 minutes on each side on medium high. Remove the brisket and add the veggies. Brown them for 10 minutes, stirring regularly. Then add the garlic, tomatoes (crush the whole tomatoes when you add them with a potato masher), red wine and all the herbs.

Preheat the oven at 325 degrees. Bring to a simmer and then add the brisket back into the pot. Be sure to get the brisket almost submerged at the bottom of the pot with the veggies surrounding it.

Transfer the dutch oven to the oven and cook for 3 hours. After that remove brisket to a cutting board and let stand for 15 minutes before slicing.