Professional Chef Suzy Scherr teaches us her Ultimate Foolproof Brisket.

Ingredient List
3 large onions, thinly sliced
1 clove garlic, peeled and halved
1 4-5 lb beef brisket
2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon olive oil
1 14 oz can diced tomatoes
2 cups dry red wine
2 stalks celery, diced
1 bay leaf
1 Tablespoon fresh thyme, minced or 1 teaspoon dried thyme
1 Tablespoon fresh rosemary , minced or 1 teaspoon dried rosemary
1 lb carrots, peeled and sliced ¼” thick
 
Preparation 
Preheat oven to 325. Place onions and garlic in a 5-6 quart Dutch oven or other oven-safe baking dish. Generously season brisket with salt and pepper. In a large skillet, heat oil over high heat and sear brisket until browned, 3-4 minutes on each side. Arrange the meat fat-side-up on top of onion mixture. Add tomatoes and their juice, wine, celery, bay leaf, thyme and rosemary. Cover the Dutch oven and bake for at least 3 hours, until fork-tender, basting with pan juices every 1/2 hour.

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