|
Note: Make this a day ahead so you can skim off the fat. Preheat oven
|
to 375oF. Cover both sides of brisket with lots of pepper. Over a
|
medium flame, heat the oil in a heavy casserole or roasting dish and
|
brown the brisket on all sides. Take the brisket out of the pan and
|
set aside. Add the onions to the casserole and cook them over
|
medium-high heat. As you stir them, scrape up the brown bits from the
|
bottom of the casserole. cook the onions for about 15 minutes, or
|
until they are thoroughly browned. Add the carrots, garlic, and bay
|
leaves; stir for another 1-2 minutes. Take the casserole off the
|
burner and carefully put the brisket back into its nest of
|
vegetables. Coat the brisket on both sides with tomato paste.
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Sprinkle more pepper, and a little salt, over the tomato paste. Pour
|
the tomatoes and red wine into the bottom of the casserole. Cover the
|
casserole tightly, first with a layer of foil and then with the lid.
|
Let the pot roast cook on the middle rack of the oven for 3« hours.
|
check the liquid level in the casserole frequently; if it gets too
|
low, add a little water or beef broth. When the meat is tender, take
|
it out of the oven. Keep the meat covered while you cool it to room
|
temperature. Then put it in the refrigerator overnight. The next day,
|
spoon off all the solidified fat you can. Discard the bay leaves.
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Bring the meat back to room temperature and reheat it ÄÄ along with
|
its juices and the vegetables ÄÄ either on top of the stove or in the
|
oven. When it's hot, slice it on the diagonal and serve with the pan
|
juices and vegetables spooned over. Add salt at the table, if needed.
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