The Best Brisket

Cooking Instructions

Preheat oven to 325 degrees F.

Place onions and garlic in a 5- to 6-quart casserole.

Season brisket with salt and pepper. Heat oil in a large skillet over high heat. Sear the brisket until browned, 3 to 4 minutes per side. Place fat-side-up on top of the onions and garlic. Add tomatoes and their juice, breaking them up with a fork. Add wine, celery, bay leaf, thyme and rosemary. Cover casserole and bake for 3 hours, basting with pan juices every 1/2 hour.

Add carrots and parsley to the roasting pan. Bake, uncovered, until the carrots and brisket are tender, 30 minutes more. Let the brisket cool in pan; cover and refrigerate until chilled, for 3 hours or overnight.

About an hour before serving, preheat oven to 350 degrees F.

Transfer the brisket to a cutting board and trim off any visible fat. Slice against the grain into 1/4-inch slices. Skim fat from the pan juices. Warm the pan juices and vegetables over medium heat. Transfer the brisket to a shallow roasting pan or baking dish and spoon the juices and vegetables on top. Cover tightly with foil. Bake the brisket until heated through, 40 to 45 minutes.