Jewish Brisket Recipe

Ingredients (14)

• 1 (5-pound) untrimmed flat-cut beef brisket
• 1 tablespoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 3 tablespoons vegetable oil
• 3 medium yellow onions, sliced
• 4 ribs celery, cut into 2-inch pieces, leaves coarsely chopped
• 6 cloves garlic, smashed
• 2 cups red wine (such as Merlot or Pinot Noir)
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1/2 bunch fresh thyme
• 2 bay leaves
• 4 medium carrots, halved lengthwise and cut on a bias into 2-inch pieces