Instructions

Heat oven to 300 degrees. Liberally season the brisket all over with salt, pepper, paprika and cumin. In a large, heavy pot or Dutch oven over medium-high heat, add vegetable oil to barely cover the bottom. When oil is hot, add brisket and brown on all sides. Remove meat to a plate. In the same pot, add the onion and cook until just soft, being sure to scrape the bottom of the pot. Add the celery, carrots, garlic, bay leaves, rosemary and thyme and cook until vegetables soften. Add wine, broth, vinegar and tomato paste and bring to a boil. Reduce the liquid for a few minutes . Season with salt and pepper to taste. Remove from heat.Return brisket to the pot, along with any juices on the plate. The liquid should come about halfway up the sides of the meat. Add extra broth if needed. Cover tightly and place in the oven. Cook for 1 1/2 hours, turn meat over and cook for 1 to 2 hours, until meat is fork-tender. Serve warm.