Ingredients

• 4 pound beef brisket, trimmed of excess fat
• 2 tablespoon vegetable oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper, freshly ground
• 1 yellow onion, quartered
• 4 clove garlic, smashed
• 2 cup beef broth
• 1.5 cup red wine
• 3 carrots, cut into 2-inch chunks
• 2 parsnips, cut into 2-inch chunks
• 1 pound baby potatoes, halved
• 2 bay leaves
• 3 fresh thyme, sprigs
• 2 tablespoon tomato paste
• 1 tablespoon cornstarch, mixed with 2 tablespoons water
• 0.25 cup fresh parsley, chopped

Steps

1. Remove the beef brisket from the refrigerator and pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
2. Preheat your oven to 325°F.
3. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Carefully place the brisket in the hot oil and sear for 4 minutes per side until a deep brown crust forms. Work in batches if needed to avoid overcrowding. Transfer the seared brisket to a plate.
5. In the same pot, add the quartered onion and smashed garlic cloves. Sauté for 2 minutes, stirring occasionally, until fragrant.
6. Stir in the tomato paste and cook for 1 minute, stirring constantly to coat the vegetables.
7. Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2 minutes to reduce slightly.
8. Return the seared brisket to the pot and pour in the beef broth. Add the bay leaves and thyme sprigs, ensuring the liquid comes halfway up the sides of the meat. If needed, add more broth.
9. Bring the liquid to a gentle simmer, then cover the pot with a lid and transfer to the preheated 325°F oven.
10. Braise for 2 hours, turning the brisket halfway through the cooking time to ensure even cooking.
11. Remove the pot from the oven and carefully arrange the carrots, parsnips, and potatoes around the brisket in the braising liquid. Cover and return to the oven.
12. Continue braising for 1 hour, until the vegetables are tender and a meat thermometer inserted into the thickest part of the brisket reads 190°F.
13. Remove the pot from the oven and transfer the brisket to a cutting board. Tent loosely with foil and let rest for 10 minutes.
14. While the brisket rests, strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all liquid. Discard the solids and bay leaves.
15. Skim any fat from the surface of the strained liquid using a ladle or fat separator. Bring the liquid to a simmer over medium heat.
16. In a small bowl, whisk together the cornstarch and water to make a slurry. Slowly whisk the slurry into the simmering liquid, stirring constantly until the sauce thickens, about 1-2 minutes.
17. Slice the rested brisket against the grain into ½-inch thick slices. Arrange on a serving platter with the vegetables, pour the sauce over everything, and garnish with fresh chopped parsley and fresh thyme sprigs.