4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more for seasoning
4 sprigs or rosemary, needles stripped from the stems and chopped
1/4 cup extra-virgin olive oil
1 (4 pound) beef brisket, first-cut
Coarsely ground black pepper
4 large carrots, cut into 3-inch chunks
3 celery stalks, cut into 3-inch chunks
4 large red onions, halved
2 cups of dry red wine
1 (16 oz) can of whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley leaves
3 bay leaves
1 tablespoon all-purpose flour (optional)
Preheat oven to 325 degrees F.
On a cutting board, mash the garlic and ½ 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 coast 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 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 ½. ( For a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).