Serves: 8

One 5-pound beef brisket

2 tablespoons kosher salt

1 tablespoon freshly ground pepper

Vegetable oil

10 cloves garlic

2 carrots

2 stalks celery

1 onion

1 cup dried apricots

6 sprigs parsley

2 sprigs thyme

2 bay leaves

1/4 cup tomato paste

1 bottle red wine

2 cups beef broth

1. Prep: Season brisket with salt and pepper. Cover and refrigerate 2 to 24 hours. Smash garlic. Cut carrots and celery into 1-inch chunks. Thinly slice onion.

2. Brown: In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Add brisket and brown, 5 minutes per side. Lift out brisket and tumble in garlic, carrots, celery and onion. Cook, stirring, until lightly browned, 10 minutes. Add apricots, parsley, thyme, bay leaves and tomato paste. Cook, stirring, 2 minutes.

3. Braise: Set brisket on top of vegetables. Pour in wine. Liquid should rise about half way up the side of the meat. If need be, pour in broth. Heat to a simmer. Cover and carefully slide into a 350-degree oven. Let cook, undisturbed, until fork tender, 2 - 3 hours.

4. Slice: Let cool. Lift out meat and slice thinly against the grain. Lift out a few pretty carrots for show. Heat the rest of the liquid over medium heat until thick. Pour through a fine-mesh strainer. Adjust salt and pepper. Pour sauce back into the Dutch oven. Lay in sliced meat. If you’ve got time, refrigerate overnight and reheat gently the next day. If not, reheat gently and enjoy.