Tender and delicious beef brisket via stove top pot.
- 4 lb flat-cut brisket
- 3 tbsp kosher salt
- 1 tbsp black pepper
- 3 tbsp vegetable oil
- 2 yellow onions quartered
- 1 head garlic cut in half
- 1/4 cups red wine
- 4 1/2 cups beef stock
- 6 sprigs thyme
- 2 dried bay leaves
- 4 stalks celery cut into thirds
- 4 carrots peeled and cut into thirds
To start cooking, place a large pot on the surface.
While pot is preheating, season the brisket all over liberally with the salt and pepper. Get oil and tongs ready for the next step.
Once goal temperature is reached, add oil and swirl to evenly coat pot. Place brisket in pot, pressing down on parts that are coming away from the pot, ensuring a nice crust. Sear on each side until brown. Transfer the brisket to a plate.
Add onions to the pot, season with salt and pepper, browning on all sides. Add tomato paste and garlic. Stir to coat the vegetables with tomato paste. Saute until you can smell the tomato paste and it has deepened in color.
Pour in the wine scraping up any browned bits from bottom of the pot with your tongs. Stir in the stock, thyme, and bay leaves. Place thermometer onto the side of the pot, ensuring at least one inch is covered in liquid. Allow to come to a simmer.
Return the brisket to the pot, cover with the lid, and simmer for 2½ hours.
Flip brisket over, and add the celery and carrots. Cover again, and continue cooking until meat and vegetables are tender, 1 hour.
Remove the brisket and vegetables. Strain the cooking juices and discard the solids. Pour the cooking juices back into the pot and boil until reduced by half, about 20 minutes.
Serve the sauce with the brisket, carrots, and celery. Enjoy!