Slow Cooked Beef Brisket

Trim any remaining excess fat from brisket. Season both sides of brisket well with kosher salt and pepper.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add brisket, and brown very well, 4 to 5 minutes per side. Transfer beef to slow cooker.

Reduce heat to medium low, add remaining tablespoon olive oil, onions, and garlic, and cook, stirring frequently, until soft.

Add red wine, and cook about 2 minutes, scraping up the brown bits on the bottom of the pot. Stir in carrots, celery, and tomatoes, and transfer to slow cooker, to cover beef.

Cover and cook on low until very tender, about 6-8 hours.

Let cool slightly, and remove brisket, being careful not to shred it.

Transfer sauce and vegetables from the slow cooker to a food processor, and process until very smooth. Adjust seasoning with salt and pepper if necessary.

If preparing the day before, return brisket to slow cooker, pour sauce over, and refrigerate.

If serving right away, return sauce to the slow cooker. Slice meat across the grain 30 minutes to an hour before serving.

If refrigerated overnight, remove brisket from the refrigerator, and slice across the grain. Add sliced meat to sauce, and reheat over low heat until warmed through, about 30 minutes.