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1
Preheat oven to 325 degrees.
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2
Pat the brisket dry with paper towels.
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3
In a large, heavy Dutch oven or flameproof casserole, heat the olive oil over medium heat.
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4
Add the brisket and brown well on both sides, about 8 minutes total.
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5
Using a large fork, transfer the meat to a platter.
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6
Decrease heat to medium; add the butter and stir until melted, then add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the onion is tender and golden, 8-10 minutes.
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7
Remove the pan from the heat, add the wine and brandy, place over high heat, and bring to a boil.
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8
Stir to scrape up the browned bits from the pan bottom.
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9
Turn off the heat and stir in the tomato paste, 1 teaspoon kosher salt, 1/4 teaspoon pepper, thyme, and bay leaf.
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10
Return the brisket to the pan and add the broth.
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11
Bring to a simmer over medium heat.
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12
Cover the pan tightly and transfer to the oven.
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13
Cook until the brisket is fork-tender, 3 to 3 1/2 hours, turning the meat over after 1 hour and again after 2 hours.
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14
Transfer the brisket to a carving board and cut the meat against the grain into diagonal slices.
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15
Overlap the slices on a warmed deep platter and cover with foil.
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16
Skim the fat from the pan juices.
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17
Strain the vegetables and pan juices through a fine-mesh sieve set over a saucepan, pressing on the vegetables with the back of a large spoon to force some of the pulp into the pan.
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18
Set the pan over med-high heat, bring to a simmer, and cook, stirring occasionally, until reduced to a thick, flavorful sauce, 15-20 minutes.
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19
Taste and adjust the seasoning.
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20
Pour the sauce over the sliced brisket and serve hot.
