Preheat oven to 325 degrees.
In a heavy pot or Dutch oven heat olive oil and sear the brisket until lightly browned on all sides. Remove meat from pan and let cool for several minutes. In a small bowl, combine rosemary, 2 tablespoons thyme and garlic. Rub the seared brisket all over with the herb mixture. Place leeks in the bottom of the Dutch oven and place brisket on top. Pour wine and tomatoes around brisket and sprinkle with peppercorns. Bake, covered, for 3 hours, basting frequently. Make sure the meat is fork tender when you remove it from the oven. Cool, place in refrigerator overnight and remove congealed fat from surface.
To make sauce: Remove meat. Reduce the liquid in the Dutch oven by half. Strain the liquid into a saucepan and heat to a simmer. Whisk in fresh thyme leaves and salt and pepper, to taste. Return brisket to sauce and reheat before serving. Serve over egg noodles or potato latkes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	261.4 Kcal (1094 kJ)
Calories from fat	126.91 Kcal
		% Daily Value*
Total Fat	14.1g	22%
Cholesterol	32.26mg	11%
Sodium	737.79mg	31%
Potassium	367.2mg	8%
Total Carbs	8.32g	3%
Sugars	2.4g	10%
Dietary Fiber	0.88g	4%
Protein	9.38g	19%
Vitamin C	21.4mg	36%
Iron	2mg	11%
Calcium	38.3mg	4%

Amount Per 100 g
Calories	136.77 Kcal (573 kJ)
Calories from fat	66.4 Kcal
		% Daily Value*
Total Fat	7.38g	22%
Cholesterol	16.88mg	11%
Sodium	386.03mg	31%
Potassium	192.13mg	8%
Total Carbs	4.35g	3%
Sugars	1.26g	10%
Dietary Fiber	0.46g	4%
Protein	4.91g	19%
Vitamin C	11.2mg	36%
Iron	1mg	11%
Calcium	20mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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