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Ingredients:
• one 4 pound beef brisket
• salt and pepper
• 2-3 Tbs olive oil for searing beef
• 2 medium onions, chopped into 1-inch pieces
• 4 medium carrots, peeled and chopped into 1-inch pieces
• 2 large ribs celery, chopped into 1-inch pieces
• 3-4 cloves garlic, thinly sliced
• 1 15-ounce can diced tomatoes
• 2-3 large sprigs fresh thyme (or 1/4 tsp dried thyme)
• 3 bay leaves
• 1 cup dry red wine
• beef stock as needed (approx. 4 cups, buy unsalted stock if possible)
• salt and pepper to taste

Procedure:
Preheat the oven to 325 degrees and then season the brisket with salt and pepper, and then sear both sides in a heavy bottomed, oven proof pot in 2-3 Tbs olive oil.

When you're happy with that, take it out of the pan and let it rest on a clean plate, and pour off about half of the oil and rendered fat, add 2 medium chopped onions, 4 medium peeled and chopped carrots, 2 chopped ribs of celery and 3-4 thinly sliced cloves of garlic and let those cook along for a minute.

Then add the brisket back to the pot, add 1 15-ounce can diced tomatoes, a few sprigs of fresh thyme, 3 bay leaves, about 1 cup dry red wine and just enough beef stock to almost cover the brisket.

Once that comes to a nice steady simmer, carefully transfer it to the lower third of the oven, on top of a baking tray, and place a lid on top.

That will take somewhere between 3-4 hours to cook, and you'll easily be able to insert a fork into the brisket when it is done.

Take the meat out of the pot and let it rest on a clean plate for a bit, and then thinly slice it across the grain, and serve it with some of the sauce right over the top.

Hints:
Braising meat involves browning the outsides and then covering it with broth, or a combination of broth and wine, and then slowly cooking it in the oven, or on the stovetop, until it is nice and tender.

You'll need a large heavy bottomed oven proof pan for this, if you don't have a oven proof lid, seal with aluminum foil instead.

Plan ahead and serve with mashed potatoes.

It's not necessary but, while the meat is resting, you can scoop the vegetables out of the broth and then reduce the liquid a bit for a thicker sauce and then add veggies back to warm before serving.