INGREDIENTS
1 14.5 ounce can
diced tomatoes with juice
1/2 cup
dry red wine
5 cloves
garlic, chopped
1/3 cup
kalamata or other black olives, pitted and chopped
1/2 tsp
dried rosemary
1
piece flat-cut brisket, fat trimmed off
Salt and pepper
1 tbsp
finely chopped fresh parsley