5 pounds brisket of beef
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon. black pepper, freshly ground
2 cups onions, peeled and diced (extra onions are ok)
4 garlic cloves, minced (extra garlic is ok)
8 parsley sprigs, fresh leaves only (not essential)
1 teaspoon rosemary, crumbled dried
2 cups dry red wine (buy a bottle, drink while chopping and grating and toss the rest of the contents of the bottle into the pot)
2 cups carrots, grated (extra is ok, as are little slices and chunks of carrot too small to grate)
2 ripe tomatoes, medium-sized, chopped (canned sauce tomatoes, with juice, are good; extra tomatoes are ok too)
1 cup boiling water
1/2 cup butter, melted (you can almost never have too much butter)
Place olive oil in a large pot and heat.
Add the beef and brown slowly on all sides. Do not let it scorch.
Add salt, pepper and onions and cook slowly for 10 minutes.
Chop garlic and parsley together and add. Sprinkle rosemary all over the meat. Cook for 5 minutes.
Add the wine, cover and simmer for 10 minutes.
Add carrots, tomatoes and boiling water. (Skip the water if you've put in extra wine.) Simmer slowly for about 3 hours, or until tender.
Turn, stir, baste and taste occasionally. Add butter. Taste for salt.
Serve over mashed potatoes, noodles or rice.