Trim Most Of The Fats From Brisket And Lace With Pepper And Salt.
Heat the oil in a big, heavy casserole, and put brisket in it allow it to turn brown form both the sides. Take off the brisket from the casserole. Add the sliced carrots, onion, celery, and garlic, and sauté it for 5 minutes over medium flame or until onion is translucent. Add the chicken livers, rosemary, tomatoes and bay leaf and transfer brisket to casserole. Completely wrap the meat with the wine, adding chicken stock if necessary.
Close the casserole and bake in the oven for 3 to 4 hours or until the brisket is fork-tender. If the liquid comes down by more than half while cooking, incorporate a small quantity of chicken stock.
Transfer the meat to a pot and keep warm. Remove the herbs, and blend remaining liquid in a grinder with the vegetables and chicken livers to make a smooth mixture. If the sauce is a little thin, put it back to the casserole and heat it over medium heat until it comes to the required consistency. Dice the brisket and manage it on a deep platter along with the sauce. Decorate it with chopped parsley.