Beef brisket braised in red wine

Ingredients:

• 1 beef brisket (1.8 kg), flat lean back
• 2 cups dry red wine
• 4 large crushed garlic cloves
• 1/2 teaspoon coarse salt, plus a little more
• 4 sprigs fresh rosemary (stems removed and chopped)
• 1/4 cup extra-virgin olive oil
• Coarsely ground black pepper
• 4 large carrots, cut into 8 cm pieces
• 3 celery stalks, cut into 8 cm pieces
• 4 large red onions, halved
• 1 can (450 g) of whole tomatoes (mashed by hand)
• 1 handful of fresh parsley leaves
• 3 bay leaves
• 1 tbsp. premium wheat flour (optional)
• Potato pancakes, see recipe below

Crispy potato pancakes (draniki):

• 4 medium-sized peeled potatoes
• 2 medium-sized onions
• Coarse salt and freshly ground black pepper
• 2 lightly beaten egg whites
• 1/4 cup finely chopped chives
• Vegetable oil for frying
• Serving option: with apple sauce

Preparation:

1. On a cutting board, crush the garlic and 1/2 teaspoon of salt into a paste using the flat side of a knife. Add the rosemary and continue to pulse until the ingredients are combined. Place the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil. Stir to combine.
2. Preheat oven to 160°C.
   
   Season the brisket generously on both sides with coarse salt and ground black pepper. Place a large baking dish or roasting pan over medium-high heat and pour olive oil into it. Place the brisket in the baking dish and sear until golden brown on both sides.
   
   Arrange the vegetables around the brisket and drizzle with rosemary paste. Add the wine and tomatoes, then stir in the parsley and bay leaves. Cover the dish tightly with aluminum foil and place in the oven.
   
   Bake for 3-4 hours until the meat is tender, basting with the released juices every 30 minutes.
3. Place the brisket on a cutting board and let it rest for 15 minutes. Transfer the vegetables from the pan to a serving dish and cover to keep warm. Skim off any excess fat and place the pan with the juices on the stovetop over medium-high heat.
   
   Bring to a boil and cook, stirring, for 5 minutes, until the sauce has reduced by half. (If you want a thicker sauce, mix 1 tablespoon flour with 2 tablespoons wine or water and stir into the gravy.)
   
   Slice the brisket across the grain, slightly diagonally. Serve with potato pancakes.
4. Crispy potato pancakes (draniki):
   
   Using a regular grater or a food processor, coarsely grate the potatoes and onions. Place the grated vegetables in cheesecloth or a kitchen towel and twist the edges to squeeze out excess liquid. Place the dried potatoes and onions in a bowl and season with salt and pepper. Add chives and egg whites for binding.
   
   Heat a large nonstick frying pan over medium heat and add 0.5 cm of oil. For each pancake, scoop out 2 tablespoons of the potato mixture and drop them into the hot oil. Press gently with a spatula to ensure they stay thin and crispy.
   
   Fry for 3-4 minutes on each side, until golden brown. Transfer to a paper towel to drain excess oil. Season the pancakes with salt while hot. Continue frying, adding more oil as needed, until the potato mixture is used up. Serve immediately with applesauce (optional).
   
   Yield: 20 pancakes (10 cm in diameter)