Slow-Cooked Italian Brisket (Crowd Cow)

Ingredients

• 4 tbsp vegetable oil
• 5-6 lbs brisket flat, cut in 1 inch cubes
• 2 quarts beef stock
• 1 cup red wine
• 2 julienned yellow onions
• 4 carrots, cut in 1-inch
• 4 celery stalks, cut in 1-inch pieces
• 1.5 lbs turnips or rutabaga, cut in 1 inch pieces
• 10 cloves garlic, smashed
• 2 plum tomatoes, diced
• 6 oz tomato paste
• 3 bay leaves
• 2 sprigs rosemary
• 5 sprigs thyme
• Salt and pepper to taste
• Parsley, chopped (optional)