Beef Brisket with Pearl Onions and Baby Carrots

This dish can be made ahead and reheated.

8 Servings

15-pound flat-cut beef brisket, fat trimmed
3 tablespoons olive oil
7 cups finely chopped onions
1 cup finely chopped carrot
1 cup finely chopped celery
2 tablespoons chopped garlic
2 750-ml bottles dry red wine
8 large fresh thyme sprigs plus 1 tablespoon chopped fresh thyme
2 bay leaves
8 cups chicken stock or canned low-salt chicken broth

1 pound baby carrots, peeled
12 ounces pearl onions, blanched, peeled

Preheat oven to 450 degrees. Sprinkle brisket with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Brown brisket, about 5 minutes per side. Transfer to large roasting pan. Add chopped onions, chopped carrot, celery and garlic to pot; saute until golden, about 10 minutes. Add wine, thyme sprigs and bay leaves; boil until liquid is reduced to 5 cups, about 10 minutes. Add stock to pot; bring to boil. Pour wine mixture over brisket to fill 2/3 of pan; reserve remaining wine mixture.

Roast brisket uncovered until very tender, turning and basting occasionally and adding more wine mixture as necessary to keep pan 2/3 full, about 3-1/2hours.

Transfer meat to platter. Strain pan juices into 4-cup measuring cup, pressing on solids; add enough wine mixture to measure 3-1/2 cups. Season with salt and pepper. Thinly slice meat across grain. (Can be made 1 day ahead. Cover meat and sauce separately; chill. Arrange meat in baking dish. Cover with foil; rewarm in 350 degree oven about 40 minutes. Rewarm sauce.)

Heat 1 tablespoon oil in large skillet over medium heat. Add baby carrots, pearl onions and 1 tablespoon thyme; saute until golden, about 5 minutes. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season with salt and pepper.

Serve meat with sauce and vegetables.