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1
Put oven rack in lower third of oven and preheat oven to 325F.
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2
Pat brisket dry and sprinkle with salt and pepper.
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3
Heat 1 tablespoon oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then add brisket and brown on both sides, about 12 minutes total.
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4
Cut carrots, celery, and onions into 1-inch pieces, then pulse in 2 batches in a food processor until finely chopped.
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5
Transfer brisket to a platter.
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6
Add 1 tablespoon oil and chopped vegetables to pot, then saute over moderately high heat, stirring, until softened and golden, about 5 minutes.
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7
Add wine, stock, tomatoes, bay leaves, and 7 whole garlic cloves and bring to a boil.
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8
Return brisket with any juices on platter to pot and cover, then transfer to oven.
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9
Braise brisket, turning over once per hour, until tender enough to shred with a fork, about 3 hours.
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10
Transfer to a cutting board and cut into 2-inch chunks, then shred with 2 forks.
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11
Discard bay leaves from sauce and puree sauce in 2 batches in food processor or a blender (use caution when blending hot liquids).
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12
Mince remaining garlic clove.
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13
Heat remaining tablespoon oil in cleaned pot over moderately high heat until hot but not smoking, then saute garlic, stirring, 1 minute.
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14
Add meat and saute, stirring occasionally, 5 minutes.
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15
Stir in sauce and season with salt and pepper.
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16
Cook pappardelle in a 6-quart pot of boiling salted water until al dente.
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17
Drain, then return to pot and add meat sauce.
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18
*Available at specialty foods shops.
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19
You can also buy Demi-Glace Gold and reconstitute stock using 2 tablespoons concentrate and 2 cups water; available at specialty foods shops and More Than Gourmet (800-860-9385).
