Not-too-well stewed brisket 2 teaspoons salt Freshly ground black pepper 1 (5-pound) brisket of beef, shoulder roast of beef, chuck roast or end of steak 1 clove garlic, peeled 2 tablespoons vegetable oil 2 onions, peeled and diced 1 (14-ounce) can tomatoes 2 cups red wine 2 stalks celery with the leaves, chopped 1 bay leaf 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1/4 cup chopped parsley 1 pound carrots, peeled and sliced on the diagonal Note: The original English-Yiddish name of this dish is Not Too Gedempte Fleysch. Preheat the oven to 325 degrees. Sprinkle the salt and pepper to taste over the brisket and rub with the garlic.