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1
Heat the oven to 325 degrees F and arrange a rack in the middle.
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2
Place the salt, paprika, garlic powder, and pepper in a small bowl and stir to combine.
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3
Rub the brisket pieces all over with the seasoning mixture; set aside.
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4
Place the oil in a 6-quart Dutch oven or a large, heavy-bottomed pot with a tightfitting lid and heat over medium high until shimmering.
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5
Add 1 piece of the brisket and cook until browned on both sides, about 10 minutes total.
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6
Remove to a plate and repeat with the second piece of meat.
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7
Reduce the heat to medium; add the onions, garlic, and brown sugar; and saute until the onions are softened and starting to caramelize, about 12 minutes.
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8
Add the tomato paste, stir to coat the onions, and cook until the paste is no longer raw-tasting, about 2 minutes.
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9
Add the remaining ingredients and stir to incorporate.
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10
Increase the heat to high and bring the mixture to a boil.
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11
Return the brisket to the pot, fat side up (its OK if the pieces overlap), cover, and braise in the oven for 1 hour.
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12
Remove from the oven and rotate the meat from bottom to top, keeping the fat side up (or fit the pieces side by side if possible).
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13
Cover, return the pot to the oven, and braise until the brisket is fork tender, about 1 1/2 to 2 hours more.
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14
Remove the brisket from the oven, uncover, and let cool in the braising liquid until the sauce is just warm, about 1 hour.
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15
Cover and refrigerate overnight.
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16
Heat the oven to 325 degrees F and arrange a rack in the middle.
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17
Remove the brisket to a cutting board and slice off the excess fat.
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18
Using a spoon, scrape away the hardened layer of fat on the surface of the sauce.
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19
Remove the rosemary branches and bay leaf and discard.
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20
Slice the brisket against the grain into 1/2-inch-thick pieces and return the slices to the sauce.
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21
Cover the pot and place it in the oven until the brisket is warmed through, about 45 minutes.
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22
Serve on a platter with the sauce either on the side or spooned over the meat.
