Directions

• Preheat the oven to 325 degrees F.
• Mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
• Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil.
• Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.
• Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing.
• Add the wine and tomatoes; toss in the parsley and bay leaves.
• Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes.
• Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2.
• Slice the brisket across the grain (the muscle lines) at a slight diagonal.