Ingredients for 4 servings:
1. 3 lbs corned beef
2. 6 small onions, peeled
3. 3 large carrots, peeled and cut in half
4. 1 head garlic, cut in half crosswise (don’t peel)
5. 3 cups red wine
6. 1 1/2 cups water
7. 1 sprig fresh rosemary
8. 2 bay leaves
1. Remove the corned beef from its wrapping and discard any liquid and seasoning packet. Rinse in cold water and pat dry with a paper towel. Place in a pot with a tight-fitting lid, that can be used on the stovetop and in the oven.
2. Add the rest of the ingredients and bring to a boil. Put the lid on and place in the oven at 250F (or 120C) for 3 hours.