Brisket

Directions

1. 1
   Preheat the oven to 325 degrees F.
2. 2
   In a large enameled cast iron casserole, heat 2 tablespoons of the olive oil.
3. 3
   Season the brisket with salt and pepper.
4. 4
   Add half of the brisket to the casserole and cook over medium-high heat, turning on all sides until browned, about 6 minutes.
5. 5
   Transfer the brisket to a plate.
6. 6
   Repeat with the remaining oil and remaining brisket.
7. 7
   Add the celery, carrot, onion, and chile to the casserole and cook over medium heat until softened, about 7 minutes.
8. 8
   Add the tomato paste and cook, stirring frequently, until glossy, about 2 minutes.
9. 9
   Add the thyme sprigs, anchovies, bay leaf, and garlic and cook for 2 minutes, stirring frequently.
10. 10
    Add the stock, wine, and vinegar and bring to a boil.
11. 11
    Return the brisket to the casserole, cover and braise for 1 hour.
12. 12
    Drop the heat to 225 degrees F and cook 4 more hours or until meat is tender.