Brisket Bourguignon

bonappetit.com

Susan Burris

1 small bunch thyme

5 sprigs parsley, plus chopped leaves for serving

2 bay leaves

1 4-lb. piece untrimmed flat-cut beef brisket, excess fat trimmed

6 tsp. Diamond Crystal or 3½ tsp. Morton kosher salt, divided

Freshly ground pepper

2 Tbsp. vegetable oil

4 oz. bacon (about 4 slices), coarsely chopped

8 oz. crimini mushrooms, halved, quartered if large

1 large carrot, peeled, coarsely chopped

2 cups frozen pearl onions (from a 14.4-oz. bag), thawed

5 garlic cloves, smashed

2 Tbsp. all-purpose flour

2 Tbsp. tomato paste

3 cups dry red wine

3½ cups low-sodium beef broth

Directions at bonappetit.com

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