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1
Preheat oven to 450F.
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2
Sprinkle brisket with salt and pepper.
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3
Heat 2 tablespoons oil in large pot over medium-high heat.
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4
Brown brisket, about 5 minutes per side.
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5
Transfer to large roasting pan.
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6
Add chopped onions, chopped carrot, celery and garlic to pot; saute until golden, about 10 minutes.
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7
Add wine, thyme sprigs and bay leaves; boil until liquid is reduced to 5 cups, about 10 minutes.
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8
Add stock to pot; bring to boil.
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9
Pour wine mixture over brisket to fill 2/3 of pan; reserve remaining wine mixture.
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10
Roast brisket uncovered until very tender, turning and basting occasionally and adding more wine mixture as necessary to keep pan 2/3 full, about 3 1/2 hours.
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11
Transfer meat to platter.
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12
Strain pan juices into 4-cup measuring cup, pressing on solids; add enough wine mixture to measure 3 1/2 cups.
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13
Season with salt and pepper.
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14
Thinly slice meat across grain.
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15
(Can be made 1 day ahead.
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16
Cover meat and sauce separately; chill.
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17
Arrange meat in baking dish.
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18
Cover with foil; rewarm in 350F oven about 40 minutes.
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19
Rewarm sauce.)
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20
Heat 1 tablespoon oil in large skillet over medium heat.
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21
Add baby carrots, pearl onions and 1 tablespoon thyme; saute until golden, about 5 minutes.
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22
Cover and cook until vegetables are crisp-tender, about 5 minutes.
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23
Season with salt and pepper.
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24
Serve meat with sauce and vegetables.
