Jewish Brisket
==============

Based on a recipe from The Mom 100.
This version omits wine, using additional tomatoes and broth instead.

Ingredients
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* Olive oil (1 tsp)
* Minced garlic (2 tsp)
* Dried thyme (1 tsp)
* Kosher salt (1 tsp)
* Salt (1/2 tbsp)
* Black pepper (1/4 tsp)
* First-cut beef brisket (4-5 lb)
* Chopped onions (2 cups)
* Large carrots, peeled and thickly sliced (4)
* Bay leaves (3)
* Tomato paste (3 tbsp, optional)
* Low-sodium beef or chicken broth (2 cups)
* Crushed tomatoes (28 oz can)
* Chopped parsley for garnish (2 tbsp, optional)

Instructions
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* Preheat oven to 325°F.
* Mix olive oil, garlic, thyme, salt, and pepper.
* Rub mixture all over the brisket.
* Place brisket fat-side up in Dutch oven.
* Add onions, carrots, and bay leaves around the brisket.
* If using tomato paste, blend it into the broth first.
* Pour broth over the brisket.
* Add crushed tomatoes.
* Liquid should cover the meat and most vegetables.
* Cover Dutch oven with lid.
* Bake for 2 hours at 325°F.
* Reduce oven temperature to 320°F.
* Continue baking for 6 hours until very tender.

Serving Options
---------------

**To serve next day (recommended):**

* Allow brisket to cool in the pot.
* Refrigerate overnight in the pot.
* Before serving, skim hardened fat from surface.
* Slice brisket across the grain.
* Return sliced brisket to liquid.
* Reheat 30 minutes at 325°F.

**To reheat in slow cooker (sliced brisket in liquid):**

* Place Dutch oven on slow cooker heating element.
* Heat on high for 2-3 hours until liquid is gently bubbling.
* Switch to low to keep warm until serving.
* Skim fat just before serving.

**To serve immediately:**

* Remove meat from pot.
* Let rest 15 minutes.
* Skim fat from liquid.
* Simmer liquid to reduce for 10 minutes.
* Slice meat across the grain.
* Return sliced meat to pot.

Notes
-----

The recipe is flexible - you can use about 6 cups total liquid from any combination
of broth and tomatoes according to your preference.