Michael Symon'S Red Wine Braised Brisket - cooking recipe

Ingredients

olive oil
beef brisket (or Beef Shank, Pot Roast, Shoulder, Beef Cheeks, or Short Ribs)
salt and pepper
2 onions (large dice)
2 large carrots (large dice)
2 celery ribs (large dice)
3 garlic cloves (smashed)
2 cups red wine
4 cups beef stock
3 sprigs thyme
1 bay leaf

Preparation

In a large Dutch oven, heat the olive oil over high heat until smoking. Season the meat liberally with salt and pepper. Sear in the pan for 4 to 5 minutes per side. Remove once dark golden brown and set aside.
Add the onions, carrot, celery and garlic and cook until the vegetables are starting to brown, about 8 minutes. Add the wine and bring to a boil. Reduce by half, about 3 to 5 minutes, then add the beef stock.
Add the brisket back in, along with the thyme and bay leaf, and bring up to a simmer. Place a lid on the pot and cook at a low temperature for 2 1/2 to 3 hours, or until the meat is fork tender. Serve the brisket with the sauce and vegetables.