Beef Brisket

• 1 beef brisket (3- 31/2 pound), top layer of fat trimmed
• Sea salt
• Cracked black pepper
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 cup dry red wine or beef broth
• 1 jar Classic Red or Spicy
• ½ lbs french cut carrots

Generously season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over medium-high heat. Remove and keep warm. In the same pan, saute onions and garlic until tender. Place brisket over onions. Add the wine or broth, Jule's Classic Red or Spicy Tomato Sauce and thyme.

Cover and bake at 325° for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Cool for 1 hour.

Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325° for 30 minutes or until heated through. Serve sauce over beef.