My Favorite Brisket (Not Too Gedempte Fleysch) Recipe | Epicurious

Ingredients

• 2 teaspoons salt
• Freshly ground black pepper
• 1 (5-pound) brisket of beef, shoulder roast of beef, chuck roast, or end of steak
• 1 clove garlic, peeled
• 2 tablespoons vegetable oil
• 3 onions, peeled and diced
• 1 (10-ounce) can tomatoes
• 2 cups red wine
• 2 stalks celery with the leaves, chopped
• 1 bay leaf
• 1 sprig thyme
• 1 sprig rosemary
• 1/4 cup chopped parsley
• 6 to 8 carrots, peeled and sliced on the diagonal