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4 lbs. lean, flat 2-inch thick center-cut single brisket, most of the fat
trimmed off
1 or 2 large garlic cloves, pureed'
1/2 tsp. salt
1/2 tsp. dried thyme
1/4 c. olive oil
1/8 tsp. freshly ground pepper
1 1/2 c. sliced onions
1 c. sliced carrots
2 c. fresh Italian plum tomatoes, cored and chopped
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1st Keep
 Frisby0
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