Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Flat cut brisket of beef 2 tb Balsamic vinegar
2 Cloves garlic, minced 2 lb Red potatoes, scrubbed,
1 1/2 ts Pepper -unpeeled, cut 1 1/2" sq.
2 lb Onions, halved and sliced 1 lb Carrots, peeled, cut 1/2"
1/2 c Drained, dried, marinated 1/2 lb Celery, cut 1/2" diagonally
-tomatoes, chopped 2 tb Butter
1 c Dry red wine 1/2 ts Dried thyme leaves, crumbled

1. Preheat oven to 350 deg f. Line large shallow pan with foil, extending
over sides by at least four inches.
2. With hands, rub brisket with garlic, 1 tsp salt, and 1/2 tsp pepper.
Spread half the onions in the bottom of the roasting pan. Sprinkle with
dried tomatoes. Mix wine and vinegar together and pour into pan. Top with
beef, fat side up. Cover with remaining onions. Crimp foil loosely around
but not over the beef.
3. Cover pan with more foil, crimping tightly over the edges, (or use a
roasting pan with a lid). Bake for four hours.
4. Meanwhile in a large bowl, combine remaining vegetables, butter, thyme
and remaining salt and pepper. Spread vegetables evenly in a jelly roll
pan. Cover with foil and crimp to seal on edges. After two hours of
roasting beef, add vegetable dish to oven. After an hour, uncover
vegetables and cook for the remaining hour. Stir the vegetables once or
twice during the last hour.
5. When beef is done cooking, scrape onions off the top and carefully
transfer the meat to a cutting board. Cover with foil to keep warm.
6. Make gravy: With slotted spoon, remove 1 cup onions and tomatoes from
pan. Remove 1/2 cup liquid. In a food processor, combine the remaining
juices and vegetables and blend until smooth. Pour into a sauce pan, add
reserved juices and vegetables and black pepper to taste. Over low heat,
keep hot.
7. Cut brisket diagonally into 3/8 inch thick slices. Use a spatula to
transfer the meat to a serving platter. Spoon vegetables beside roast.
Pour gravy into a gravy boat and serve with meat and vegetables.
8. Makes about 8 servings of meat and vegetables, and 4 cups of gravy.

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