Ingredients:
1 piece brisket, 4 to 5 pounds
Salt and pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 cloves garlic, minced
1/4 cup olive oil
2 large onions, thinly sliced
2 cups coarsely chopped fresh or canned tomatoes

How to make this recipe:
Trim almost all of the excess fat from brisket and lightly sprinkle with salt and pepper. Make a paste of the oregano, thyme, garlic and olive oil. Spread over both sides of brisket. Let stand at room temperature for 1 hour. Preheat the oven to 300 degrees F. Place brisket in a roasting pan. Spread with onions and then with tomatoes. Cover pan tightly with foil.

Bake 3 1/2 to 4 hours, basting every hour with accumulated juices. Remove brisket and tomato mixture to a platter. Degrease pan juices and pour over meat. Refrigerate overnight for easy slicing. Slice and reheat with tomato mixture and pan juices and serve.
Serves 8.

Nutrition information: Nutrition information per serving (boneless): Calories: 480 Fat: 28 g Saturated Fat: 10 g Cholesterol: 155 mg Sodium: 125 mg Carbohydrates: 6 g Protein: 50 g Fiber: 1 g