INGREDIENTS

INSTRUCTIONS

Place one rack in the center of the oven and another in the bottom. Heat
oven to 500 degrees F.
Place brisket, fat side down, in a 14 x12 x 2-inch roasting pan. It's
best not to use a shallow pan for this, or later the juices might run
over and out. Put the garlic in the pan. Drizzle with 1 teaspoon of the
oil. Using your hands, rub oil onto garlic.
Put the onion wedges and carrots into a smaller, 12 x 8 x 1 1/2-inch
roasting pan. Drizzle with remaining oil. Using your hands, rub oil over
all the pieces until they are well coated. Arrange onion wedges on their
sides, so that they touch carrots as little as possible.
Roast vegetables on center rack of oven for 30 minutes. Turn with a
spatula. Roast 15 minutes more. Roast the brisket simultaneously on the
bottom rack of the oven for 15 minutes. Turn over so fat side is up. Roast
30    minutes more.
Remove both pans from oven. Lower heat to 275 degrees F, leaving the door
ajar a minute or two to reduce temperature more quickly. Leave the brisket
and garlic in the large pan and add 1/4 cup of the water. The water should
bubble up from the heat of the pan; if it does not, put pan on the stove
over medium-high heat. With a wooden spoon, scrape around the brisket to
scoop up and remove the brown bits from the bottom of pan.
Put the onions and carrots into the brisket pan. Put the smaller pan on top
of the stove. Add the remaining water and bring contents to a boil while
scraping the bottom vigorously with a wooden spoon. Pour liquid into
brisket pan.
Add roasted plum tomatoes and reserved roasting liquid or, if using canned
tomatoes, stick a small knife into the opened can of tomatoes. Run it back
and forth through the tomatoes and puree until only small pieces remain.
Pour contents over vegetables and around brisket. Put the bay leaf into the
liquid. Cover tightly with foil.
Roast on center rack of oven for 3 1/2 hours. Remove foil, increase
temperature to 500 degrees F, and roast 15 minutes more or until brisket is
nicely browned.
Remove. Sprinkle with salt and pepper. With the back of a spoon, smush the
softened garlic out of each section and into the liquid. Throw the empty
papers away. Transfer brisket to a platter and cover brisket with a tent of
foil. Use slotted spoon to transfer vegetables to a large serving bowl or
plate. Discard the bay leaf. Pour remaining liquid into a measuring cup.
Let sit long enough for the fat to rise to the surface, about 15 minutes.
Skim fat off surface.
To serve, cut brisket against the grain into long thin strips. Arrange 2 to
3 slices on each plate. Spoon on some of the vegetables, and moisten
everything with a generous amount of the liquid.
Yield: 8 servings
Recipe By     : COOKING LIVE SHOW #CL8746
Posted to MC-Recipe Digest V1 #265
Date: Mon, 28 Oct 1996 10:03:35 -0500
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
NOTES : (Recipes Courtesy of Barbara Kafka

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