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1 pound beek brisket
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3 large carrots, cut into chumks
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1 onion, halved
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2 celery ribs, cut into chunks
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1 head garlic, cut in half crosswise
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1 28-oz can whole tomatoes
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3 cups red wine
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1 bay leaf
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1/4 bunch thyme, leaves removed
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4 sprigs rosemary, leaves removed
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1/2 bunch parsley
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