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Ingredients

• 4   large cloves garlic, peeled and smashed
• 1/2 teaspoon  kosher salt
• 4   fresh rosemary sprigs, needles stripped from the stem and chopped
• 1/4 cup  extra-virgin olive oil
• 1   4-pound beef brisket (first cut)
•   Kosher salt and freshly ground black pepper
• 3   large carrots, cut into 3-inch chunks
• 3   ribs celery, cut into 3-inch chunks
• 2   onions, halved
• 2 cups  dry red wine
• 1   16-ounce can whole tomatoes, hand-crushed
• 1 handful  fresh Italian flat-leaf parsley
• 3   bay leaves
• 1 tablespoon  all-purpose flour (optional)
• 2 tablespoons  water or dry red wine (optional)
• 1 bunch  hydroponic watercress, for garnish (optional)
• 1   recipe Parsnip Puree

Description

Preheat Oven To 325 Degrees F. On A Cutting Board, Mash The Garlic And 1/2 Teaspoon Salt Together With The Flat Side Of A Knife Until It Turns Into A Paste. Add The Rosemary And Continue To Mash Until Incorporated. Put The Garlic-rosemary Paste In A Small

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