4 large garlic cloves, peeled and smashed
1/2 tsp kosher salt
4 rosemary sprigs, needles stripped from the stem and chopped (dried rosemary will work in a pinch)
1/4 cup extra-virgin olive oil
1 four-lb beef brisket
3 large carrots, cut into 3-inch chunks
3 stalks celery, cut into 3-inch chunks
2 onions, halved
2 cups dry red wine
1 16-oz can whole tomatoes, crushed
1 handful fresh Italian flat-leaf parsley
3 bay leaves
Salt and pepper to taste
 Preheat oven to 325°F.
 Mash the garlic and salt together on a cutting board with the flat side of a knife. Add the rosemary and mash again.
 Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of oil. Stir to combine.
 Season both sides of the brisket with plenty of salt and pepper, then rub the rosemary-garlic paste over it and drizzle with a bit of additional olive oil.
 Place a large roasting pan over medium-high heat. When the pan is hot, sear the brisket to form a nice brown crust on both sides, adding additional oil as necessary to prevent sticking.
 Lay the vegetables all around the brisket. Add wine, tomatoes, parsley, and bay leaves. Cover the pan tightly with a lid of aluminum foil and bake for 3 to 4 hours, basting with the pan juices every 30 minutes.
 When meat is tender, remove from pan and place on a cutting board to “rest” for 15 minutes before slicing.
 While the meat sits, make a sauce to top it. Remove vegetables from the pan and skim away some of the excess liquid, leaving about 1/4 cup. Place the roasting pan with the juice over medium-high heat. Boil and stir about 5 minutes or until the sauce is thick. For a thicker sauce, whisk in a bit of flour.
 Slice brisket, top with sauce, add vegetables as a side, and eat.
Nutritional Information per Serving:
415 calories, 16 grams fat, 61 grams protein, 2 grams carbs
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