Ingredients
Method
- Preheat oven to 325°F. Season the brisket generously on both sides with kosher salt and black pepper. Let it sit at room temperature for 20 minutes.
- Heat vegetable oil in a large Dutch oven or heavy braising pot over medium-high heat. Sear the brisket fat-side down first, about 4-5 minutes until deep golden brown. Flip and sear the other side for another 4-5 minutes. Transfer brisket to a plate.
- Reduce heat to medium and add sliced onions to the same pot. Cook, stirring occasionally, for 8-10 minutes until they start to soften and turn golden. Add minced garlic and cook for another minute until fragrant.
- Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits from the bottom of the pot. Let wine simmer for 2-3 minutes to cook off some alcohol.
- Add beef broth, bay leaves, and thyme sprigs. Return the brisket to the pot fat-side up. The liquid should come about halfway up the sides of the meat. Bring to a gentle simmer on the stovetop.
- Cover tightly with lid and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is fork-tender and easily shreds when tested with a fork.
- Remove brisket to a cutting board and tent with foil. Let it rest for 15 minutes before slicing against the grain into 1/4-inch thick slices.
- Meanwhile, strain the braising liquid through a fine-mesh strainer into a measuring cup. Discard solids. Let liquid settle for 5 minutes, then skim fat from surface.
- Return 2 cups of the strained liquid to the Dutch oven. Whisk flour with 3 tablespoons of cool braising liquid until smooth, then whisk this mixture back into the pot. Simmer for 3-4 minutes until gravy thickens. Season with salt and pepper to taste.
- Arrange sliced brisket on a serving platter and pour gravy over top. Sprinkle with fresh parsley before serving.
Notes
Brisket can be made 1-2 days ahead and reheated gently in the gravy. In fact, it tastes even better the next day. Store covered in refrigerator and reheat in a 325°F oven until warmed through. If gravy seems too thick after refrigerating, thin with a little beef broth. For best results, slice the brisket when it's slightly cooled rather than piping hot.