Brisket

INGREDIENTS

• 3 tablespoons olive oil
• 1 (5 1/2-pound) beef brisket, top flap removed and fat trimmed
• Coarse salt and freshly ground black pepper
• 3 large onions (about 2 1/2 pounds), thinly sliced
• 2 cloves garlic
• 2 cups dry red wine
• 1 1/2 cups red-wine vinegar
• 8 medium carrots, cut into 1-inch pieces
• 6 ribs celery, peeled, and cut into 1-inch pieces
• 1 (28-ounce) can plus 1 (14-ounce) can plum tomatoes and their juices, pureed
• 6 small turnips, peeled and cut into 1/2-inch wedges
• 4 medium rutabagas, peeled and cut into 1-inch wedges
• 1/4 cup chopped parsley, for garnish