Wholesome Brisket with Roasted Vegetables
| Yield: | 1 Servings |
| Categories: |
| 4 | 3/4- to 5-pound brisket, trimmed but not completel | |
| 1 | Head garlic, top 1/4-inch sliced off | |
| 4 | ts | Olive oil |
| 3 | sm | Onions (about 12 ounces total), peeled, root end kept intact, cut in half lengthwise, each half cut into 3 wedges |
| 1 | lb | Carrots, trimmed, peeled, and cut into 3- to 4-inch pieces |
| 1/2 | c | Water |
| 2 | c | Drained and mushed whole plum tomatoes plus |
| 1/4 | c | Reserved roasting liquid |
| DIVIDER | --or- | |
| 1 | cn | (16-ounce) whole tomatoes with liquid |
| 1 | sm | Bay leaf |
| Kosher salt; to taste | ||
| Freshly ground black pepper; to taste |
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