When Bruce Aidells was growing up, his family's Hanukkah-Christmas celebration always meant brisket, and this was one of their favorite ways to prepare it. Look for the leaner, flat-cut, or first-cut brisket with a layer of fat that's at least 1/8 inch thick. If you can't find a 6-pound piece, buy 2 smaller pieces. Like most braised dishes, this brisket is best made a day or two ahead. Centerpiece Roasts
The seasoned brisket can be refrigerated overnight before cooking. If cooking the brisket ahead, let the meat cool in the sauce before refrigerating. Skim the fat from the surface and slice the brisket, then rewarm the meat in the sauce.
The concentrated garlic, tomato and beef flavors in this rich dish require an equally intense red. Consider a spicy and aromatic Italian Barolo.