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1
Using a small sharp knife, make 1/2-inch-deep slits all over the brisket.
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2
Push a strip of bacon into each slit using the end of a teaspoon.
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3
In a small bowl, combine the garlic, parsley, rosemary and sage; set aside.
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4
On a large plate, mix 1/3 cup of the flour with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper.
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5
Dredge the brisket in the seasoned flour, then shake off the excess.
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6
In a large enameled cast-iron casserole, melt the butter in the olive oil over moderate heat.
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7
Add the onion and cook, stirring, until softened, about 4 minutes.
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8
Raise the heat to moderately high and push the onion to one side.
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9
Add the brisket and cook undisturbed until well browned on the bottom, about 5 minutes.
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10
Turn the brisket over and scatter the herb mixture, bay leaves, carrots and celery around it; cook until well browned on the second side, about 5 minutes longer.
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11
Transfer the meat to a platter.
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12
Preheat the oven to 300. return the casserole to the heat and add the remaining 2 tablespoons flour.
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13
Cook, stirring, for 1 minute.
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14
Add 1 cup of the wine and boil over high heat until reduced by half, stirring occasionally.
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15
Stir in the remaining wine and bring to a simmer.
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16
Return the brisket to the casserole and season with salt and pepper.
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17
Tightly cover the casserole and braise the meat in the oven until very tender, about 4 hours.
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18
Turn the meat every 45 minutes and add a little water to the casserole if the sauce looks very thick or the brisket begins to stick.
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19
Skim the fat from the surface of the sauce and rewarm the brisket.
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20
Transfer the meat to a cutting board and slice it across the grain, then return it to the sauce.
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21
Continue to reheat gently until hot.
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22
Discard the bay leaves before serving.
