Cook Time: 4 hrs. 25 minutes | Resting Time: 60 minutes | Total Time: 5 hrs. 25 minutes | Yields 6-8 Servings
- 6 pounds whole beef brisket (with second cut included)
- Kosher salt and ground black pepper
- 2 tablespoons vegetable oil
- 2 pounds yellow onions, sliced 1/4 inch thick
- 1 pound carrots, diced
- 1/2 pound celery, diced
- 6 medium garlic cloves
- 1 cup dry red wine
- 14 oz. can of whole peeled tomatoes
- 1/3 cup ketchup
- 4 sprigs thyme
- 2 bay leaves
- Season brisket all over with salt and pepper. Set a large stainless steel roasting pan over 2 burners set to medium-high heat, add oil, and heat until shimmering. Add brisket and brown on both sides, about 6 minutes per side. Transfer brisket to a work surface. Add onion, carrot, celery, and garlic to roasting pan and cook, stirring, until just starting to brown in spots, about 6 minutes; season with salt. Add wine and bring to a simmer while scraping up browned bits from bottom of pan. Stir in tomatoes and ketchup and return brisket to roasting pan, nestling it among vegetables.
- Add thyme and bay leaves to roasting pan and cover well with foil. Set oven to 300°F (150°C) and cook brisket on middle rack until fork-tender, 3 to 4 hours.
- Transfer brisket to a work surface and let rest 30 minutes. Skim fat from surface of braising liquid and season liquid with salt and pepper; discard thyme sprigs and bay leaves. Slice brisket thinly against the grain, then transfer back to braising liquid, making sure to submerge slices well. Cover and let stand for 30 minutes in a warm place. Serve. Brisket can be made up to 4 days ahead and refrigerated whole or sliced in its braising liquid. Reheat gently before serving.
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Recipe from Daniel Gritzer