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1
In a bowl, marinate the beef in the wine and bay leaves for 8 to 10 hours in the refrigerator.
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2
In a skillet, cook the bacon over medium heat, being careful not to overcook itit should not be crispy.
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3
Remove the bacon, leaving the fat in the skillet.
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4
Remove the brisket from the wine, saving the marinade.
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5
Using the same skillet, turn the heat up to high, and when hot, sear the beef for 1 1/2 to 2 minutes on each side, holding the brisket with tongs or a fork to sear all sides.
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6
Place the seared beef in a Dutch oven and let it cool for a couple of minutes.
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7
Sprinkle the thyme on both sides of the brisket.
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8
Wrap the bacon strips around the brisket, securing them with kitchen string.
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9
Preheat the oven to 300F.
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10
In the same skillet, melt the butter into the remaining bacon fat, and saute the onions, carrots, fennel bulbs, celery stalks, and garlic for 4 to 5 minutes to awaken the flavors.
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11
Pour the vegetables, the fat in which theyre cooked, and the remaining wine marinade over and around the brisket.
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12
Cover the Dutch oven and begin the slow cooking process.
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13
Bake the brisket for 3 1/2 to 4 hours.
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14
Every 30 minutes, remove the brisket and turn it, stirring the vegetables.
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15
When done, the brisket should be so tender that you can cut through it with a spoon.
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16
Remove the butcher string and bay leaves, spoon the vegetables over the eat and serve.
