Preheat oven to 350F with rack on lower middle position. Pat dry the brisket and evenly season both sides with the salt and pepper. Set aside.
Heat olive oil in heavy, oven-proof pot until sizzling. Add onions and stir frequently until softened and browned, about 10 minutes. Add garlic and continue stirring 5 more minutes. Turn off heat.
Place brisket (fattier side up) on top of onion/garlic mixture. Evenly smear tomato paste over top of brisket. Place carrots and celery all around the edges of brisket. Whisk the flour in the beef broth to dissolve. Pour evenly over brisket. Add bay leaves.
Cover pot tightly with heavy lid. Braise in pre-heated oven for 3 1/2 hours or until brisket is fork-tender. Tip: For ease of slicing, remove brisket halfway during cook time and transfer just the beef onto a cutting board. Slice across the grain into 1/4 inch slices and return to the pot to finish braising.
dd salt and pepper to taste as needed. Serve with freshly chopped parsley for garnish, if desired.
Notes
Always remember to pat dry the beef brisket before seasoning. This helps the salt and pepper to stick better and enhances the flavor of the meat.
When heating the olive oil, make sure it is sizzling before adding the onions. This will help to caramelize them, adding a depth of flavor to the dish.
Don't rush the browning of the onions and garlic. Taking the time to let them soften and brown will infuse the oil with their flavors, which in turn will be absorbed by the brisket.
When adding the tomato paste, make sure to evenly smear it over the brisket. This will help to create a delicious crust on the meat as it braises.
Braising the beef brisket for the full 3.5 hours is crucial for achieving ultimate tenderness. The slow, low heat breaks down the tough fibers in the meat, making it melt-in-your-mouth tender.
Use regular strength beef broth for full flavor, or low-sodium beef broth if you need less salt.
Brisket is even better the next day. Store leftovers in an airtight container in the fridge until ready to reheat and serve. Brisket can be made 1 day ahead of time.
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