Ingredients:

  • 5.5 lb second-cut beef brisket, fat cap intact
  • 2 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 3 tbsp neutral oil
  • 4 large yellow onions, thinly sliced
  • 3 large carrots, cut into 1-inch rounds
  • 2 leeks, white and light green parts only, sliced
  • 6 cloves garlic, smashed
  • 2 cups dry red wine
  • 3 cups beef bone broth
  • 0.5 cup chili sauce
  • 0.25 cup honey
  • 4 sprigs fresh thyme
  • 2 dried bay leaves

Instructions:

  1. Pat the brisket completely dry with paper towels. Season all sides aggressively with 2 tablespoons of kosher salt and 1 tablespoon of black pepper.
  2. Heat 3 tablespoons of neutral oil in a large Dutch oven over medium-high heat. Sear the brisket for 6–8 minutes per side until a deep mahogany-colored crust forms. Remove meat and set aside.
  3. Lower heat to medium. Add sliced onions and leeks to the rendered fat. Sauté for 15–20 minutes, scraping the bottom of the pot to release the fond. Add garlic and carrots and cook for 3 minutes more.
  4. Deglaze the pot with red wine, simmering until reduced by half. Stir in the bone broth, chili sauce, honey, thyme, and bay leaves.
  5. Return the brisket to the pot. Cover tightly with a lid and transfer to a 300°F (150°C) oven. Braise for approximately 4 hours, or until an instant-read thermometer registers between 190°F and 200°F and the meat is fork-tender.
  6. Remove the pot from the oven and let cool at room temperature. Refrigerate the brisket in its liquid overnight.
  7. The next day, remove the solidified fat from the surface. Remove the cold brisket and slice against the grain into thin 'window-pane' slices. Place slices back into the sauce and reheat gently before serving.