2 tablespoons canola oil

1 (4-pound) flat-cut brisket

Kosher salt and freshly ground black pepper

3 celery stalks, cut into 1-inch pieces

2 large yellow onions, cut into 1-inch pieces

2 large carrots, cut into 1-inch pieces

¼ cup water

4 garlic cloves, smashed

1 large bunch thyme, tied into a bundle with kitchen twine

2 cups dry red wine

1 (28-ounce) can whole peeled tomatoes, with juices

2 dried bay leaves, broken in half

1. Preheat the oven to 250°F.

2. In a large Dutch oven, heat the canola oil over medium-high heat. Liberally season the brisket all over with salt and pepper. Brown the brisket in the hot oil until a nice crust forms on both sides, about 5 minutes per side. Transfer to a large platter or baking sheet.

3. Add the celery, onions, carrots, water, and a pinch each of salt and pepper to the Dutch oven and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add the garlic and the thyme bundle and cook, stirring occasionally, until the garlic is slightly tender, 2 minutes. Add the wine and cook until the wine has reduced by one-quarter, 4 to 5 minutes.

4. Squeeze and tear the tomatoes into small bits with your hands and add them to the pan, along with the juices from the can and the bay leaves. Bring to a boil over high heat, then nestle the brisket into the liquid (the liquid should come at least halfway up the brisket). Turn off the heat, cover the pot with a tight-fitting lid, and transfer it to the oven. Bake the brisket until a fork easily slips into the meat and the meat is tender but not falling apart, 3½ to 4 hours, flipping the meat halfway through.

5. Remove the pot from the oven and let the brisket rest in the pot for at least 15 minutes, then transfer it to a cutting board and slice it against the grain. Transfer the brisket slices to a large platter. Discard the thyme bundle and bay leaves from the sauce and vegetables. Season to taste, then pour the sauce and vegetables over the brisket and serve.

BRAISED BEEF BRISKETWITH CARROTS AND TOMATOES