Preheat the oven to 325 degrees. In a large, heavy pot with a lid, heat the olive oil over medium-high heat. Add the carrot, celery, and onion, and cook, stirring, until the onion is wilted about 3 minutes. Add the bay leaf, rosemary, parsley, garlic, and salt and pepper to taste. Add the chicken livers and mix. Place the brisket on top and pour the wine, stock, and tomatoes over the meat. Cover tightly and bake until very tender, stirring about once an hour and adding a little water if necessary, about 4 hours. Serve in slices with the pan juices.
Recipe courtesy of Mark Strausman, 'The Campania Table'
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