Brisket of Beef in Wine

by Daniel Rogov

1 cup dry red wine
1/2 cup lemon juice
1/4 cup oil
2 onions, chopped coarsely
1 carrot, chopped
4 cloves garlic, chopped
11/2 tsp. salt
1 tsp. black pepper
3/4 tsp. sugar
1 brisket of beef, about 1 1/2 - 2 kilos

Combine all of the ingredients except the beef and mix thoroughly.

Place the meat in a roasting pan and pour over the marinade, turning the meat until well coated on all sides. Cover the pan and refrigerate, turning the meat occasionally, for 12 - 16 hours.

Place the roast, tightly covered, in a medium oven and let cook until the meat is tender (about 3 - 31/2 hours). Remove the meat to a serving platter and skim off the excess fat from the liquids. Reheat the sauce and serve in a gravy boat. Serve hot.

Serves 6-8.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.