Making Brisket

It was a rainy Sunday so we decided it to be a quiet day - no going out or visiting anywhere. It is usually a winter dish, at least for me since it is stew type dish, but I decided to make a brisket today... I don't think it is something Japanese makes but it is like a tomato base beef stew.

Got a great chunk of brisket cut (over FOUR pounds at Whole Foods) and placed it in a heavy pan (1st picture), after scrubbing salt, pepper, garlic and Thyme on it.

On top of that, place carrots, celery and onions along with a whole can of crushed tomato, which gives enough liquid for cooking (2nd picture).

After covering the pan with foil, dump whole thing in the oven at 350 degree for 3.5 hours, yes 3.5 hours, but you don't have to anything but just wait.

After 3.5 hours of waiting, you remove the meat from the pan, and put the pan back on top of the stove top for 30 to 60 minutes (while doing this, you can add some potatoes). After the liquid was evaporated to a half of the original, you put the meat (sliced it into one quarter inch thickness) to heat them through... (3rd picture)

Now it is ready to eat... Are you READY?