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4 tsp minced garlic
1/2 tsp kosher salt (plus more to season)
4 springs rosemary (strip needles and chop)
1/4 extra virgin olive oil
1 brisket (about 4 lbs)
15-20 baby carrots
3 celery stalk cut to same size as carrots
3 large onions, halved
2 cups red wine
16 oz canned whole tomatoes (crush by hand)
3 bay leaves
Heat oven to 325.
Mash garlic and 1/2 tsp kosher salt with side of knife to make a paste. Add rosemary and mash in to incoroporate. Move to bowl and combine with 2 tbl olive oil.
Season all sides of brisket with salt and pepper. Heat skillet (or roasting pan) over medium-high and coat with remaining olive oil. Add brisket and sear on all sides. Place in roasting pan and add onions, carrots and celery. Pour (or spread) rosemary paste over meat and vegetables.
Add wine, tomatoes, parsley and bay leaves.
Cover pan with aluminum foil and bake for 3-4 hours, basting every 30 minutes.
Remove brisket to cutting board, cover with foil and allow it to rest for 15 minutes. Keep vegetables warm. Pour pan juices into saucepan and boil over medium-high head, stirring, until the juices reduce. (Add 1-2 tablespoons of cornstarch or flour for thicker gravy.)
Slice brisket on a diagonal against the grain of the meat. Serve with homestyle egg noodles.