November 8, 2007


Fall has finally arrived here in Tennessee. Long have I yearned for cooler temperatures, falling leaves and my sweaters that have been packed away during the long, hot summer. I am in heaven.

Much to my families dismay, I begin churning out endless pots of soup, stew and chili at the first sign of a dip in the mercury. By Christmas, they have had their fill. I just can't help myself. This weather simply demands that I cook hardy food.

One of my favorite cool weather foods is brisket. Not the traditional BBQ slathered hunk of meat, but one that is slow cooked with onions, carrots, tomatoes and wine. My mouth is watering just thinking about it.

I got this recipe from one of my sister's cookbooks. Sadly, I do not remember the name. I can tell you that it is definitely worth preparing yourselves. I love to serve it with a side of Garlic Mashed Potatoes. Although the recipe calls for a brisket, you could easily prepare it with a roast. Enjoy.


1 3-5 lb. beef brisket
salt & pepper
1 bunch rosemary, stem removed
4-5 whole cloves of garlic
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. +/- olive oil
3-4 carrots, peeled and diced
3-4 celery ribs, diced
1 sm. red onion, diced
1 can of diced tomatoes
1 bottle of good red wine

Preheat your oven to 325 degrees F.

Puree the rosemary, garlic, salt, pepper and olive oil in a food processor.
Set aside.

Heat a large pot or dutch oven over medium high heat. Add olive oil to coat.

Season the brisket with salt & pepper. Brown the brisket on both sides.

Remove the brisket from the pan and coat both sides with the puree. Return the brisket to the pot and add the carrots, celery, red onion, tomatoes and the bottle of wine.

Cover tightly and place in the preheated oven. Allow the brisket to cook for 4-5 hours.

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