INGREDIENTS
1
beef brisket
3
Bay leaves
4
Carrots, large
3
Celery stalks
1 handful
Flat-leaf parsley, fresh leaves
4
Garlic cloves, large
4
Red onions, large
4
sprigs Rosemary, fresh
1 16 ounce can
Tomatoes, whole
1 tbsp
All-purpose flour
1
Black pepper, Coarsely ground
1/2 tsp
Kosher salt
1/4 cup
Olive oil, extra-virgin
1
Potato pancakes
2 cups
Red wine, dry