The Best Brisket Ever with Potatoes

Ingredients

• One 6- to 8-pound brisket, kosher and antibiotic, hormone free
• 2 onions, coarsely chopped
• One 28-ounce can San Marzano whole peeled tomatoes
• 2-3 stalks celery with leaves, coarsely chopped
• 2-3 carrots, coarsely chopped
• 2-3 cloves garlic, whole
• 2 bay leaves
• 2-3 sprigs rosemary
• 2-3 sprigs thyme
• 5-6 basil leaves
• 1/2 bottle wine
• Chicken broth, as needed to cover the brisket (about 4 cups)
• Salt, to taste
• Extra-virgin olive oil, as needed
• 5-6 russet potatoes, quartered

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