| | Directions | | Preheat oven to 325. Sprinkle brisket evenly with salt and pepper. In large Dutch oven, heat olive oil over medium-high heat. Add brisket, and cook for 2 minutes on each side or until browned. Remove brisket from Dutch oven and set aside. Add onions to Dutch oven and cook for 10-15 minutes, stirring frequently, or until onions are tender and caramel colored. Stir in wine, diced tomatoes, rosemary and bay leaves. Return brisket to Dutch oven, cover and bake for 3 hours or until meat is very tender. Remove and discard bay leaves. Remove brisket from cooking liquid; set aside and keep warm. Remove 1/2 cup tomato mixture from Dutch oven, and whisk in flour until smooth. Add flour mixture to Dutch oven. Bring to a boil over medium-high heat, stirring frequently, for 2-3 minutes or until tomato mixture is thickened. Cut brisket across grain into thin slices and serve with tomato mixture. |
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| Ingredients | | - |  | 1 trimmed beef brisket (3 1/2 lb ) |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon ground black pepper |
| - | | 3 tablespoons olive oil |
| - | | 6 sweet onions, thinly sliced (large) |
| - | | 2 cups dry red wine |
| - | | 1 can diced tomatoes (28 ounce can) |
| - | | 2 tablespoons chopped fresh rosemary |
| - | | 2 bay leaves |
| - | | 2 tablespoons all-purpose flour |
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