• 2 cloves garlic, mashed through a press
• 5 lbs. brisket, first cut
• 2 large onions, peeled and cut into eighths
• 2 lbs. carrots, scraped
• 1 cup dry red wine

Preheat oven to 500°F. Make a paste with garlic and salt and pepper to taste. Rub the paste into both sides of brisket. Place in a roasting pan, fat side up, and roast 15-20 minutes, until meat is very brown. Reduce heat to 350°F.

Remove brisket. Strew onions over bottom of roasting pan. Replace meat and put carrots on top. Pour wine into the pan. Cover tightly with aluminum foil and roast 2 to 2-1/2 hours, until meat is tender.

Transfer meat and carrots to a plate and pour the liquid and onions into a bowl. Refrigerate liquid or freeze briefly until the fat rises to the surface and can easily be removed. Discard fat. Place liquid and onions in a processor or blender and purée. Slice meat and put it back in roasting pan for a few minutes to heat with the gravy. Serve with the carrots.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 617, fat 29.2g, 45% calories from fat, cholesterol 211mg, protein 68.5g, carbohydrates 12.7g, fiber 3.8g, sugar 7.3g, sodium 219mg, diet points 14.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 5.1, Sugar: 0.0, Very lean meat protein: 9.1

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The recommended wines are: Cabernet Sauvignon, Zinfandel, or Pinot Noir.