pat's Recipe

Maxs Traditional Brisket of Beef

Category: Beef

1 (5 lb) beef brisket
12 ounces tomato paste
1 Tbsp olive oil
coarsely ground black pepper
1 lb coarsely chopped onion (about 4 medium)
1/4 cup diced garlic (about 12 cloves)
1 (750ml) bottle burgundy wine
1 bay leaf
1 tsp dried thyme
1 tsp fresh rosemary
1/2 cup low-sodium soy sauce
2/3 cup water
4 slices crustless rye bread cubed (optional)

Preheat oven to 350 degrees F.
Heat oil in a large skillet until hot. Add meat and sear over high heat until lightly
browned.
Rub brisket with tomato paste, salt and pepper.
Place onions in a large roasting pan. Place meat, fat side up, on top of onions.
Combine garlic, wine, bay leaf, thyme, rosemary, soy sauce and water. Whisk. Pour over brisket.
Cover and bake 2 1/2 to 3 hours, basting often with pan juices. Uncover, add rye bread, if desired, and bake 30 minutes, until brisket is fork tender.
serves 12