Categories: Meats, Mine 
      Yield: 8 servings 
  
      1    First-cut brisket (5 lb) 
           -trimmed of all visible fat 
           Freshly ground black pepper 
    1/4 c  Corn oil 
      8    Onion(s), thickly sliced 
           -separated into rings 
      6    Carrots, peeled 
           -cut in chunks 
      3    Garlic clove(s), minced 
      2    Bay leaves 
      4 tb Tomato paste 
           Salt to taste 
     16 oz Can tomatoes, with juice 
      1 c  Dry red wine 
  
  Note: Make this a day ahead so you can skim off the fat. Preheat oven to 
  375ÜF. Cover both sides of brisket with lots of pepper. Over a medium 
  flame, heat the oil in a heavy casserole or roasting dish and brown the 
  brisket on all sides. Take the brisket out of the pan and set aside. Add 
  the onions to the casserole and cook them over medium-high heat. As you 
  stir them, scrape up the brown bits from the bottom of the casserole. cook 
  the onions for about 15 minutes, or until they are thoroughly browned. Add 
  the carrots, garlic, and bay leaves; stir for another 1-2 minutes. Take the 
  casserole off the burner and carefully put the brisket back into its nest 
  of vegetables. Coat the brisket on both sides with tomato paste. Sprinkle 
  more pepper, and a little salt, over the tomato paste. Pour the tomatoes 
  and red wine into the bottom of the casserole. Cover the casserole tightly, 
  first with a layer of foil and then with the lid. Let the pot roast cook on 
  the middle rack of the oven for 3« hours. check the liquid level in the 
  casserole frequently; if it gets too low, add a little water or beef broth. 
  When the meat is tender, take it out of the oven. Keep the meat covered 
  while you cool it to room temperature. Then put it in the refrigerator 
  overnight. The next day, spoon off all the solidified fat you can. Discard 
  the bay leaves. Bring the meat back to room temperature and reheat it ää 
  along with its juices and the vegetables ää either on top of the stove or 
  in the oven. When it's hot, slice it on the diagonal and serve with the pan 
  juices and vegetables spooned over. Add salt at the table, if needed.