Preheat oven to 325 degrees Fahrenheit.
On a cutting board, mash the garlic and 1/2 teaspoon of salt with the flat side of a knife into a paste. Add the rosemary and continue beating until a smooth paste is formed. Combine the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil. mix and combine all the ingredients
Season both sides of the brisket with a generous amount of kosher salt and ground black pepper. Place a large skillet or broiler over medium heat and brush in the remaining olive oil. Place the brisket in a baking dish and fry until a beautiful golden crust forms on both sides. Arrange vegetables around the brisket and sprinkle with rosemary paste. Add wine and tomatoes. Add parsley and bay leaf. Cover the pan tightly with aluminum foil and place it in the oven. Bake for 3 to 4 hours, basting the juices in the pan every 30 minutes until the beef is tender.
Transfer the brisket to a cutting board and let sit for 15 minutes. Transfer the vegetables from the baking dish to a plate and cover to keep warm. Remove some of the excess fat and place the roaster along with the juices from the pan on the stove over medium heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (For a thicker sauce, mix 1 tablespoon flour with 2 tablespoons of wine or water and add to the sauce.)
Cut the brisket into small diagonal slices across the fibers (muscle lines).
Serving Size 35
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.