Ingredients:

  • 3-4 pounds Angus beef brisket, trimmed
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper
  • 2 large onions, diced
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup beef broth
  • 1 cup red wine
  • 1 tablespoon tomato paste
  • 2 sprigs fresh thyme
  • 1 bay leaf

Instructions:

  1. Preheat the oven to 300°F (150°C).
  2. Season the brisket with 1 teaspoon salt and black pepper.
  3. Heat olive oil in the Dutch oven over medium-high heat.
  4. Sear the brisket on both sides until browned, about 4-5 minutes per side.
  5. Remove brisket and set aside. In the same pot, add onions, carrots, celery, and garlic.
  6. Sauté until onions are translucent, about 5-7 minutes.
  7. Stir in beef broth, wine, tomato paste, thyme, and bay leaf.
  8. Return brisket to the pot
  9. Cover the pot and transfer it to the preheated oven.
  10. Braise for 3-4 hours, until brisket is fork-tender.
  11. Remove the brisket, let it rest for 15 minutes, then slice against the grain.
  12. Serve with the braising liquid spooned over the top.