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1
Preheat oven to 375 degrees.
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2
Season the beef brisket well with salt and pepper.
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3
Crush the thyme and rosemary together with a mortar and pestle and rub the herb mix into the beef, coating it evenly.
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4
Rub the beef well with 1 tablespoon of the olive oil.
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5
Heat a large saute pan with 1 tablespoon olive oil over medium high heat for 2 to 3 minutes until the pan is nearly smoking.
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6
Add the beef to the hot pan and sear well on one side until browned before turning the beef over and searing the other side.
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7
When the beef has been well browned on both sides, remove from the pan and set aside.
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8
Add the onions to the saute pan and cook them until golden brown.
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9
Add the red wine to the onions and reduce by half.
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10
Pour the onions into a large heavy roasting pan and spread evenly across the bottom before putting the beef on the bed of onions.
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11
Add the carrots, garlic, hot beef/water and celery bundle to the beef in the roasting pan and place, uncovered, into the oven.
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12
All the combined liquid should rise only 2/3 as high as the meat is thick.
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13
Add additional water to maintain the braising liquid height.
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14
Cook for 1 hour before turning the beef over.
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15
Cook the second side uncovered for 1 hour before covering the pan with a cover or foil and turning the oven down to 325 degrees.
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16
Continue to slowly braise the beef brisket for 1 1/2 to 2 additional hours.
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17
Remove the pan from the oven, discard the celery bouquet and allow the beef to rest for 20 minutes before slicing and serving with some of the onion jus.
