Need a festive centerpiece for a holiday dinner? Choose this recipe, which calls for a tender cut of inexpensive meat. Although the instructions seem complex, preparation time and effort can be considerably reduced with some advance planning so that the day of serving, all you need to do is reheat.

　　

Ingredients

Makes 8 servings

　　1 (4- to 4 1/2-pound) flat-cut (also called first-cut) beef brisket, trimmed of most fat

　　2 tablespoons olive oil

　　1 (14 1/2-ounce) can diced tomatoes in juice, preferably fire-roasted

　　1 cup merlot or other dry red wine

　　2 pounds onions, sliced

　　4 medium carrots, peeled and thinly sliced

　　16 garlic cloves, peeled

　　1 1/2 cups pitted large prunes (about 8 ounces)

　　1 tablespoon finely chopped fresh thyme

　　1/2 cup plus 1 tablespoon prune juice

　　3 tablespoons plus 1 teaspoon balsamic vinegar

　　2 tablespoons chopped fresh flat-leaf parsley

　　

Step 1

Position a rack in the bottom third of the oven and preheat the oven to 325°F. Pat the brisket dry; sprinkle all over with salt and pepper. Heat the oil in a heavy extra-large skillet over high heat. Add the brisket and cook until deep brown, about 7 minutes per side.

　　

Step 2

Transfer the brisket, fat side up, to a large flameproof roasting pan. Add the tomatoes with their juice and the wine to the skillet. Remove from heat, scrape up any browned bits from the skillet, and pour mixture over the brisket. Distribute the onions, carrots, and garlic around the brisket. Add the prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place the pan over 2 burners and bring to a boil. Cover with heavy-duty foil; place in the oven.

　　

Step 3

Braise the brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature.

　　

Step 4

Remove the brisket from the roasting pan, scraping off juices, and let rest. Place on a work surface; cut across the grain into 1/4-inch-thick slices. Spoon off the fat from the top of the pan juices. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from the pan into a food processor and purée. Return purée to pan and add remaining 1 tablespoon prune juice and 1 teaspoon vinegar. Heat the sauce; season with salt and pepper.

　　

Step 5

Overlap the brisket slices in a 13 by 9-inch glass baking dish. Pour the sauce over the brisket, separating the slices to allow some sauce to flow between.

　　

Step 6

Rewarm the brisket, covered, in a 350°F oven for 30 minutes. Sprinkle the brisket with parsley; serve.

　　

Step 7

The BRISKET can be braised 2 days ahead. Cover with foil and chill. Bring just to a simmer over 2 burners before continuing.

　　

Step 8

The BRISKET can be made 1 day ahead (through step 5). Cover; chill.

　　The Epicurious Cookbook