INGREDIENTS
5 lbs
untrimmed flat-cut brisket
1 serving
kosher salt
2 tbsp
vegetable oil
2 larges
onions
3
celery stalks
5
garlic cloves
6 sprigs
thyme
2
bay leaves
28 ozs
canned tomatoes
1 tbsp
tomato paste
750 mls
full-bodied red wine
8 smalls
carrots