2-3       lb         raw brisket

¼         cup      high resistance oil such as safflower or canola

1          ea         medium diced onion

1          ea         medium diced carrots

2          ribs      medium diced celery

4          cups     full bodied red wine

2-4       cups     water, vegetable or beef stock

2          cups     fresh diced tomatoes

3          sprigs   fresh rosemary

6          sprigs   fresh thyme

6          ea         cloves of garlic

1. Preheat oven to 350 degrees.
2. In a thick bottomed braising pan with a tight fitting lid heat oil on medium high heat.  Make sure the lid is not on for this step. 
3. Sear the brisket until it browns on all sides.
4. Add and brown the onion, celery and carrot.
5. Once the vegetables and meat are browned add the rest of the ingredients.  Make sure that the brisket is at least three quarters or more covered with liquid.  If it is not you can add more water or wine.
6. Place braising pan in an oven with lid at 350 degrees. The slower and longer the meat cooks the more it tenderizers.  This could take up to four hours or even longer.  Test the meat by sticking a chefs fork or thin knife in the meat.  The resistance will decrease as the meat cooks.  It may even to start falling apart in certain areas. 

Recipe property of

Marcus Guiliano

Aroma Thyme Bistro

165 Canal St

PO Box 731

Ellenville NY 12428

www.chefonamission.com