Not only does this roast beef taste out of this world, it needs one long, slow bake.
No bake, chill, and re-slice. Who has time? I realized one day after years of trying to manage the baking (bread and desserts still enthuse me more than even the world's best brisket) that a long slow roasted brisket doesn't require slicing and a second baking (is it me or is brisket like making biscotti?). A second cut brisket is best for this recipe but first cut brisket is fine. This makes a deeply flavorful brisket that has all the rights notes of wine, garlic and onions, slowly braised to perfection.