Jim Coleman Recipes
If the brisket has excessive fat; trim some of fat from the brisket and place it in a large heavy-duty roasting pan with a lid.
Place the bay leaves, garlic, wine, stock, honey, and plenty of salt and pepper on and around the meat.
Bake the brisket in a preheated 350 degree oven for 3-hours and then add the carrots, celery, and onions around the meat. Bake the brisket for an additional 1 to 1-1/2-hours more or until it is very tender when tested with a fork. Remove it from the oven.
Turn the oven temperature up to 450 degrees. Have on hand a rimmed baking/cookie sheet.
Remove the vegetables from the pan with a slotted spoon and set them on the baking sheet. Transfer to the oven and roast the vegetables for 35 to 40 minutes or until they caramelize at the edges.
Set the brisket on a cutting board and trim the excess fat. Slice the brisket diagonally against the grain.
Reheat the meat by setting the roasting pan directly onto a burner. When it is hot, adjust for seasoning and add more salt and pepper, if desired.
Arrange the meat on a large platter and garnish with the caramelized vegetables, cherry tomatoes, and roasted potatoes. Serve at once.
*You can reduce the sauce to desired thickness over high heat.