Brisket

• 1/4 cup pure olive oil
• 6 pounds brisket
• Salt and freshly ground black pepper
• 2 celery ribs, coarsely chopped
• 1 carrot, coarsely chopped
• 1 large onion, coarsely chopped
• 1 Fresno chile, halved
• 1/2 cup tomato paste
• 5 thyme sprigs
• 3 anchovy fillets, chopped
• 1 bay leaf
• 1 head garlic
• 4 cups chicken stock
• 2 cups dry red wine
• 1/3 cup red wine vinegar

1. Preheat the oven to 325 degrees F.
2. In a large enameled cast iron casserole, heat 2 tablespoons of the olive oil.
3. Season the brisket with salt and pepper.
4. Add half of the brisket to the casserole and cook over medium-high heat, turning on all sides until browned, about 6 minutes.
5. Transfer the brisket to a plate.
6. Repeat with the remaining oil and remaining brisket.
7. Add the celery, carrot, onion, and chile to the casserole and cook over medium heat until softened, about 7 minutes.
8. Add the tomato paste and cook, stirring frequently, until glossy, about 2 minutes.
9. Add the thyme sprigs, anchovies, bay leaf, and garlic and cook for 2 minutes, stirring frequently.
10. Add the stock, wine, and vinegar and bring to a boil.
11. Return the brisket to the casserole, cover and braise for 1 hour.
12. Drop the heat to 225 degrees F and cook 4 more hours or until meat is tender.

olive oil, brisket, salt, celery, carrot, onion, chile, tomato paste, thyme, anchovy, bay leaf, garlic, chicken stock, red wine, red wine vinegar

Taken from www.foodnetwork.com/recipes/michael-symon/brisket-recipe.html (may not work)