Oven Braised Brisket with Onions and Tomatoes

Note from Cheri: This recipe by Louise Fiszer was given to us by the folks at WineAnswers.com, as part of a fabulous Hanukah meal. Click here for Louise's full Hanukah menu plan and recipes.

1 piece brisket, 4 to 5 pounds Salt and pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 2 cloves garlic, minced 1/4 cup olive oil 2 large onions, thinly sliced 2 cups coarsely chopped fresh or canned tomatoes

Serves 8 Preheat the oven to 300°F. Trim almost all of the excess fat from brisket and lightly sprinkle with salt and pepper. Make a paste of the oregano, thyme, garlic, and olive oil. Spread over both sides of brisket. Let stand at room temperature for 1 hour. Place brisket in a roasting pan. Spread with onions and then with tomatoes. Cover pan tightly with foil. Bake for 3 to 4 hours, basting every hour with accumulated juices. Remove brisket and tomato mixture to a platter. Degrease pan juices and pour over meat. Refrigerate, overnight for easy slicing. Slice, and reheat with tomato mixture and pan juices and serve.