My Favorite Brisket (Not Too Gedempte Fleysch)

Directions

1. 1. Sprinkle the salt and pepper over the brisket and rub with the garlic.
2. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary.
3. 2. Cover and bake in a preheated 325-degree oven for about 3 hrs, basting often with pan juices.
4. 3. Add in the parsley and carrots and bake, uncovered, for about 30 min more or possibly till carrots are cooked. To test for doneness, stick a fork in the flat (thinner or possibly leaner end of the brisket). When there is a light pull on the fork as it is removed from the meat, it is "fork tender."
5. 4. This dish is best prepared in advanced and refrigerated so which the fat can be easily skimmed from the surface of the gravy. Trim off all the visible fat from the cool brisket. Then place the brisket, on what was the fat side down, on a cutting board. Look for the grainuthat is, the muscle lines of the brisketuand with a sharp knife, cut across the grain.
6. 5. When ready to serve, reheat the gravy.
7. 6. Put the sliced brisket in a roasting pan. Pour the warm gravy on the meat, cover, and reheat in a preheated 350-degree oven for 45 min. Some people like to strain the gravy, but I prefer to keep the onions because they are so delicious.
8. Serve with farfel (boiled egg barley noodles), noodle kugel, or possibly potato pancakes. A colorful winter salad goes well with this.