Preheat the oven to 325 degrees F.
Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	192.85 Kcal (807 kJ)
Calories from fat	102.26 Kcal
		% Daily Value*
Total Fat	11.36g	17%
Cholesterol	40.82mg	14%
Sodium	1204.07mg	50%
Potassium	461.12mg	10%
Total Carbs	6.87g	2%
Sugars	3.29g	13%
Dietary Fiber	1.97g	8%
Protein	12.19g	24%
Vitamin C	25.6mg	43%
Vitamin A	0.4mg	12%
Iron	1.6mg	9%
Calcium	33.9mg	3%

Amount Per 100 g
Calories	108.17 Kcal (453 kJ)
Calories from fat	57.36 Kcal
		% Daily Value*
Total Fat	6.37g	17%
Cholesterol	22.9mg	14%
Sodium	675.33mg	50%
Potassium	258.63mg	10%
Total Carbs	3.85g	2%
Sugars	1.85g	13%
Dietary Fiber	1.11g	8%
Protein	6.84g	24%
Vitamin C	14.4mg	43%
Vitamin A	0.2mg	12%
Iron	0.9mg	9%
Calcium	19mg	3%

* 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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