1 brisket of beef (5 to 6 pounds), trimmed of excess fat (eye round of beef or short ribs can also be used)
1 bottle dry red wine
11/2 cups chicken stock or low sodium canned broth
1 1/2 cups milled or crushed canned Italian plum tomatoes
Instructions
Preheat the oven to 325 degrees. In a large, heavy pot with a lid, heat the olive oil over medium-high heat. Add the carrot, celery, and onion, and cook, stirring, until the onion is wilted about 3 minutes. Add the bay leaf, rosemary, parsley, garlic, and salt and pepper to taste. Add the chicken livers and mix. Place the brisket on top and pour the wine, stock, and tomatoes over the meat. Cover tightly and bake until very tender, stirring about once an hour and adding a little water if necessary, about 4 hours. Serve in slices with the pan juices.