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1
Season brisket all over with salt and pepper.
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2
Place brisket in a large container and spread garlic and thyme sprigs all over top and bottom of meat.
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3
Cover and refrigerate overnight or for at least 4 hours.
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4
Let meat stand at room temperature for 30 minutes before cooking.
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5
Wipe off the garlic and thyme.
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6
Heat oven to 325 degrees.
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7
Heat a very large Dutch oven over high heat.
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8
Add oil and let heat.
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9
Add brisket and sear, without moving, until golden brown, about 4 to 5 minutes per side.
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10
(Cut meat into 2 chunks and sear in batches if it doesnt fit in the pot in a single layer.)
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11
Transfer to a plate.
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12
Add onions, carrots and celery to pot and reduce heat to medium-high.
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13
Cook vegetables, tossing occasionally, until onions are golden brown around the edges and very tender, about 15 minutes.
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14
Pour in wine and scrape up any browned bits from the bottom of the pot.
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15
Stir in bay leaves and bring liquid to a simmer; let simmer for 5 minutes to reduce slightly.
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16
Place meat in pot, then cover pot and transfer to oven.
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17
Cook, turning every 30 minutes, until meat is completely fork tender, 3 to 4 hours.
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18
After 2 1/2 hours, uncover pot so some of the liquid can evaporate and the sauce can thicken.
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19
If the brisket starts to get too brown and the sauce too reduced before the meat is tender, cover pot again.
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20
Spoon fat from the top before serving.
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21
(If you have time, let brisket cool completely first, then refrigerate overnight in the pot; this makes it easier to remove the white fat from the top.
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22
Reheat the meat, covered, in a 350-degree oven for 30 to 45 minutes.)
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23
If sauce seems thin, remove meat from pot and bring liquid to a simmer.
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24
Let cook until reduced to taste.
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25
In a bowl, toss together parsley, lemon zest and horseradish to make gremolata.
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26
Slice meat against the grain and serve with the sauce, garnished with horseradish gremolata and sea salt.
