Traditional Brisket of Beef

 My sister made this for me because I asked for comfort food.  The smell when I walked in the house was wonderful.  Simple, easy and oh so tender.

1 five-pound beef brisket

12 ounces tomato paste

1 T. olive oil

freshly ground black pepper

1 pound coarsely chopped onion (about 4 medium onions)

1/4 cup diced garlic (about 12 cloves)

1 (750ml) bottle burgundy wine

1 bay leaf

1 t. dried thyme

1 t. fresh rosemary

1/2 c. low-sodium soy sauce

2/3 c. water

1. Preheat oven to 350 degrees.
2. Heat oil in a large skillet until hot.  Add meat and sear over high heat until lightly browned.
3. Rub brisket with tomato paste and salt and pepper.
4. Place onions in a large roasting pan.  Place meat, fat side up, on top of onions.
5. Combine garlic, wine, bay leaf, thyme, rosemary, soy sauce and water.  Whisk and pour over brisket.
6. Cover and bake 3 hours or until fork tender, basting often with pan juices.