Step 1

Brown The BrisketSeason the brisket generously on both sides with salt and pepper. Add the cooking oil to the Dutch Oven over medium-high heat. Pan sear both sides, starting with the fat side up.

Step 2

Cook The VegetablesSet the brisket aside. Add the onions and saute for 2-3 minutes. Then add the garlic, celery, carrots, and jalapenos. Saute for 5 minutes.

Step 3

Prepare the braising liquidPour in the wine, reduce the heat to medium-low, and simmer until the wine reduces by half.

Step 4

Preheat the oven to 325°F

Step 5

Braise Add in beef broth, tomato paste, fresh herbs, and brisket. Cover and cook in the oven for 3-4 hours, or until fork-tender and the internal temperature of 180°F- 200°F.

Step 6

Rest, then sliceTransfer the brisket to a serving tray. Cover with foil and let it rest for 10 minutes. When ready to serve, slice against the grain.

Step 7

Make The Sauce Strain the braising liquid to remove the cooked vegetables, herbs, and aromatics. Pour the sauce in a small saucepan over low heat. Stir in a mixture of cornstarch and water to thicken the sauce.