My Favorite Brisket (Not Too Gedempte Fleysch)
| Yield: | 1 Servings |
| Categories: |
| 2 | ts | Salt |
| Freshly ground pepper to taste | ||
| 1 | Brisket of beef; shoulder roast of beef, chuck roast, or end of steak (5-lb) | |
| 1 | Garlic clove; peeled | |
| 2 | tb | Vegetable oil |
| 3 | Onions; peeled and diced | |
| 1 | 10 ounces ca tomatoes | |
| 2 | c | Red wine |
| 2 | Stalks celery with leaves; chopped | |
| 1 | Bay leaf | |
| 1 | Sprig fresh thyme | |
| 1 | Sprig fresh rosemary | |
| 1/4 | c | Chopped parsley |
| 6 | Carrots; peeled and sliced on the diagonal, up to 8 |
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