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1
Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper.
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2
Place a roasting pan across two burners on medium high with olive oil and sear the brisket until browned. Approx 4-5 minutes per side and transfer to a plate.
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3
Reduce heat to medium and add onion and minced garlic to the pan. Cook for approximately 4 minutes until the onion is soft.
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4
Stir in tomato paste and cook for approximately 1 minute more.
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5
Stir in wine and scrape any brown bits from the bottom of the pan to blend.
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6
Add stock and bay leaves and bring to a boil.
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7
Add the brisket to the pan and cover with foil.
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8
Transfer the pan to the oven and roast for approximately 2 hours or until the meat is very tender.
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9
Flip the brisket over and add the head of garlic . Cover and roast for 30 minutes more.
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10
Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender , about 1 hour.
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11
Transfer vegetables and garlic to a platter and meat to a cutting board while reserving the pan sauce.
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12
Tent the meat with foil and let it rest.
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13
Let sauce sit in pan for approximately 15 minutes and then skim the fat from the top.
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14
Place pan over two burners over medium high heat, cook until the sauce is reduced by more than half, about 20 minutes.
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15
Stir in the vinegar.
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16
Thinly slice the brisket against the grain . Arrange the slices on the platter with the vegetables. Season with pepper and drizzzle with sauce.
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17
Serve immediately and enjoy with extra sauce.
