Preparation:
Sprinkle the brisket all over with the salt and pepper. Preheat oven to 350 degrees. Heat the oil in a large Dutch oven and brown meat on all sides. Remove the meat and pour off all but one tablespoon of the fat. Add the onions, tomato puree, sun-dried tomatoes, bay leaves and thyme and stir well. Return the brisket to the pan and spoon some of the tomatoes and onions on top of meat. Add the stock and wine and bring to a simmer.
Cover the pot tightly with foil and put on the lid to form a tight seal. Bake for 3 1/2 to 4 hours, or until it is fork-tender.
Remove meat to a platter and cover loosely with foil. Degrease the sauce and taste for salt and pepper. To serve cut into 3/8 inch-think slices, napped with the sauce. |
