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Beef Brisket Pot Roast


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One 4-pound beef brisket with a 1/3-inch layer of fat

Salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

5 garlic cloves, smashed

2 medium onions, coarsely chopped

2 medium carrots, coarsely chopped

1 celery rib, coarsely chopped

3 bay leaves

2 rosemary sprigs

2 small dried red chiles

2 cups dry red wine

One 14-ounce can whole plum tomatoes, drained

3 cups low-sodium chicken broth

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