Serves 6 to 8
1 beef brisket, 5 to 6 pounds, trimmed of excess fat
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 carrots, trimmed, peeled and diced
2 celery stalks, trimmed, peeled and diced
1 onion, peeled and diced
3 garlic cloves, minced
3 chicken livers, membranes removed and cut into 1⁄2-inch pieces (optional)
1 bottle (750 ml) dry red wine
3 cups homemade or good quality chicken stock
1 cup canned Italian plum tomatoes, preferably San Marzano, lightly crushed
1 bay leaf, fresh if available
3 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh Italian parsley leaves
Set a rack in the middle of the oven; preheat the oven to 325 degrees. Season the brisket with salt and pepper and set it aside.
Heat the olive oil in a 7- to 8-quart Dutch oven with a tight-fitting lid over medium-high heat. Add the brisket and brown it well on both sides, about 10 minutes. Remove the meat to a platter.
Add the carrots, celery, onion, and garlic to the pot, reduce the heat to medium, and cook, scraping up any browned bits, until all the vegetables are almost soft and the onion is golden, but not browned, about 5 minutes. Add the chicken livers, and cook, stirring, until they begin to firm, about 2 minutes. Add the wine, stock, tomatoes, bay leaf, and rosemary. Return the brisket, along with any reserved juices to the pot, raise the heat to medium-high, and bring to a simmer.
Cover the pot and place it in the oven. Cook, turning the meat once, until it is fork-tender, three to three and one-half hours. Transfer the brisket to a cutting board and lightly cover it with aluminum foil to rest for 15 minutes.
Meanwhile, spoon off the accumulated fat from the surface of the sauce. Using an immersion blender, puree the sauce right in the pot. Or, transfer the sauce to a blender or food processor to puree, and then return it to the pot. Season with salt and pepper, and stir in the parsley. Slice the meat and serve with the warm sauce on the side. Alternatively, slice the meat, return it to the pot, and refrigerate overnight. Remove any solidified fat from the surface of the sauce and reheat, covered, in a 300-degree oven until piping hot.