Generously season the beef brisket on all sides with salt and pepper, ensuring it’s evenly coated. Allow the meat to rest while you heat the oil in the pot.

In a hot Dutch oven, pour in 2 tablespoons of olive oil and heat over medium-high flame. Once the oil shimmers, add the seasoned brisket and sear for 4-5 minutes on each side until a golden crust forms.

Remove the brisket and set aside. In the same pot, add sliced onions, smashed garlic, chopped carrots, and celery. Sauté for about 5-7 minutes until they soften and begin to caramelize.

While the vegetables are cooking, stir in 2 tablespoons of tomato paste, 1 teaspoon of thyme, 1 teaspoon of rosemary, and 2 bay leaves. Cook for another 2-3 minutes.

Slowly pour in 2 cups of red wine and 2 cups of beef broth, using a wooden spoon to scrape up any browned bits. Bring to a gentle simmer.

Nestle the seared brisket back into the pot with the fat side facing up, ensuring it sits among the vegetables. Cover the pot with a lid.

Preheat your oven to 325°F (163°C) and transfer the covered Dutch oven into the oven. Let it braise for 3-4 hours until fork-tender.

Once the brisket is tender, remove it from the oven and allow it to rest for 15-20 minutes. Slice against the grain and serve.