I have ha
d great success with Art Smith's Beef Brisket with Vegetables
One 6-pound beef brisket
Salt, pepper
2 tablespoons olive oil
1 large onion, coarsely chopped
4 large carrots, coarsely chopped
3 celery ribs, coarsely chopped
5 garlic cloves, coarsely chopped
1 cup dry red wine
3 1/2 cups beef broth, heated
2 tablespoons flour dissolved in 1/4 cup water
Preheat oven to 325 degrees
Cut the brisket into 2 pieces; the will be a thin and a thick portion. Season the brisket with salt and pepper. Heat oil in large casserole or roasting pan just large enough to hold the brisket. Cook brisket in the oil, turning occasionally, until browned. Transfer the brisket to a plate.
Add more oil if needed to casserole and heat over high heat. Add the onions, carrots, celery and garlic and cook, stirring often, until the vegetables are beginning to brown, about 5 minutes. Stir in the red wine and cook until reduced by half, about 3 minutes. Return the brisket to the casserole, placing on top of vegetables. Pour in hot broth and bring to boil. Cover tightly and bake until the brisket is fork tender, about 3 hours.
Transfer the brisket to a deep platter and let stand for ten minutes. Skim any fat off the top of the cooking liquid. Bring to a boil over high heat, stir in the dissolved flour and cook until sauce thickens. Carve the meat across the grain into thin slices. Spoon the vegetables and cooking juices over the meat and serve.
