Jewish Brisket for the Holidays

Name: Jewish Brisket for the Holidays
Ingredients: 1 teaspoon olive oil; 2 teaspoons minced garlic; 1 teaspoon dried thyme; ¼ teaspoon freshly ground black pepper; 1 first-cut beef brisket (4 to 5 pounds); 2 cups chopped onions; 4 large carrots (peeled and thickly sliced); 3 bay leaves; 3 tablespoons tomato paste (optional; see the Cooking Tip); 1 cup low-sodium beef or chicken broth; 1 can (28 ounces) crushed tomatoes (in juice or puréed); 1 cup red wine (any kind is fine, or an additional cup crushed tomatoes or broth); 2 tablespoons finely chopped Italian flat-leaf parsley ((optional), for garnish); 1 teaspoon kosher or coarse salt

"What is Brisket? Brisket is interesting because two different groups can claim it as “their” dish; the Jews and the Texans. And I guess if you’re a Jewish Texan you get double helpings. Down South brisket......"

INGREDIENTS

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1 teaspoon olive oil

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2 teaspoons minced garlic

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1 teaspoon dried thyme

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¼ teaspoon freshly ground black pepper

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1 first-cut beef brisket (4 to 5 pounds)

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2 cups chopped onions

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4 large carrots (peeled and thickly sliced)

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3 bay leaves

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3 tablespoons tomato paste (optional; see the Cooking Tip)

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1 cup low-sodium beef or chicken broth

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1 can (28 ounces) crushed tomatoes (in juice or puréed)

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1 cup red wine (any kind is fine, or an additional cup crushed tomatoes or broth)

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2 tablespoons finely chopped Italian flat-leaf parsley ((optional), for garnish)

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1 teaspoon kosher or coarse salt

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