I saw this magazine in a doctor’s office and quickly copied down the recipe, so I’ve paraphrased some of Martha’s directions. I hope she’ll understand.
5 lb brisket
3 Tbsp olive oil
1 large onion
2 garlic cloves plus one head halved horizontally
2 Tbsp tomato paste
1 ½ c dry red wine
4 ½ c homemade or low salt chicken stock
2 bay leaves
20 baby carrots
1 lb parsnips peeled and halved (I think you could substitute other root veges as well)
10 oz red pearl onions, peeled (about 2 ½ cups)
1 Tbsp balsamic vinegar
(If you have a pan that can go both on the burner and into the oven, this can be done in one pan. I had to sauté in one and then transfer to another pan for the oven.)
Preheat oven to 325. Season the meat with the coarse salt and fresh pepper. Sear the meat in the olive oil in a hot pan. This takes 4-5 minutes. Set the meat aside in a large, oven proof pan.
Lower the heat and gently sauté the onion and cloves of minced garlic until soft. Stir in the tomato paste and cook for 1 more minute. Add the wine and cook a little longer, being sure to gather all the meat scrapings into the sauce.
Add the stock and bay leaves and bring to a boil, combine with the brisket and cover with foil. Cook for about 2 hours. Flip the meat over, add the ½ garlic head and cook for 30 more minutes.
Add the remaining vegetables, cover and roast for about 1 more hour, until the vegetables are tender. Put the vegetables on a platter. Place the meat on a cutting board, tent it with foil and allow it to rest for about 15 minutes. Put the sauce on the burner to reduce it by about half, stirring regularly. Stir the vinegar in, let it stand about 15 minutes and skim the fat from the sauce.
The brisket should be sliced against the grain of the meat and arranged on the platter with the vegetables. Drizzle the sauce over the meat and the vegetables and serve immediately.