-
1
In a bowl, whisk the thyme with the paprika, sage, ground pepper and 1 tablespoon of sea salt.
-
2
Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour.
-
3
Preheat the oven to 300.
-
4
In a large flameproof roasting pan set over 2 burners, heat the oil.
-
5
Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 8 minutes.
-
6
Transfer the brisket to a large baking sheet.
-
7
Add the onions and a generous pinch of salt to the roasting pan.
-
8
Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 20 minutes.
-
9
Add the beef stock, vinegar, tomato puree, garlic, peppercorns and bay leaf and bring to a simmer.
-
10
Return the brisket to the roasting pan, then nestle the fennel in the braising liquid around it.
-
11
Tent the brisket with foil and bake for about 6 hours and 30 minutes, until very tender.
-
12
Transfer the brisket to a carving board, tent with foil and let rest for 20 minutes.
-
13
Skim the fat off the braising liquid and discard the bay leaf.
-
14
Carve the brisket and transfer to a platter.
-
15
Serve with the pan juices and vegetables.
