Prep & Cook: Servings:

Ingredients 1 4-5 lb brisket 2T olive oil 4 leeks, white, light green parts sliced thinly 4 carrots, sliced 18 cloves garlic 1 C dry red wine (the better the wine the better the flavour and the cook gets to drink the leftover) 1 T tomato puree 2 bay leaves, crumbled 1 ½ T dry thyme fresh chopped cilantro for garnish

Preheat oven to 325.

Dry brisket. Season with salt, pepper. Heat oil in heavy roasting pan. Brown brisket.

Sprinkle leeks, bay leaves, garlic, carrots on bottom of pan and on top of brisket. Add wine, tomato paste, thyme. Bring to boil with meat. Season with sea salt, freshly ground pepper.

Cover, bake 2 ½-3/12 hrs or till fork tender. Chill, slice.

May be made 3 days ahead. When ready to serve, reduce sauce, taste, adjust seasoning. Reheat at 350 30 min before serving.