Servings: 1, if Vyncent is eating it.

2-4 lb Brisket cut of Beef (there are several cuts which will work for this, check with butcher if unsure) 2 to 4 lb Brisket cut of Beef (there are several cuts which will work for this, check with butcher if unsure)
salt salt
4-5 sticks of celery 4 to 5 sticks of celery
~6 medium to large carrots ~6 medium to large carrots
¾ of a white onion ¾ of a white onion
1 tsp thyme 1 tsp thyme
4-5 cloves of garlic 4 to 5 cloves of garlic
flour for dredging flour for dredging
1 can of beef broth (I prefer College Inn as a brand) 1 can of beef broth (I prefer College Inn as a brand)
1 tbsp olive oil 1 tbsp olive oil

Cover the beef with a thin crust of salt, wrap in plastic wrap and place in fridge overnight. Remove from fridge about a half hour before you are ready to cook and let it come to close to room temp. It does not have to be at room temp, it will just be easier for the following steps if it's not solid cold.
Slice the carrots and celery to ¼" to ½" size pieces.
Chop onions to about the size of your thumbnail.
Peel the garlic cloves and trim the ends. crush one with the flat side of the knife. Rough chop the rest to slightly larger than minced size.
Rub the crushed garlic over all of the beef exterior
Heap a small pile of flour on a plate or dry cutting board, and dredge the beef in flour to coat.
Coat the inner bottom of your pan with olive oil and heat to medium high.
Place the brisket in the pan and sear to brown both sides of the beef (if the fat cap prevents you from fulling browning one side, don't worry about it) Should not take longer than a minute on each side.
Remove the brisket from the pan when seared and set aside on a plate or platter.
Add the onions to the pan, turn the pan down to medium, and sautee for a minute or two until they start to soften.
Add the brisket back to the pan fat-cap side up, along with the carrot, celery, and the rest of the chopped garlic.
Add beef broth to about ⅓ of the way up the beef.
Sprinkle with thyme, and turn the heat down to simmer.
Cover with a tight-fitting lid, and cook at simmer for 4+ hours, turning every other hour or so, until the brisket slides off of a bbq fork. If you lose too much liquid, top it off.
When the brisket slides off the fork, remove the pan from heat and cool to room temp or close to it. Then place in the fridge for at least overnight. (If the pan is still too warm place a trivet on the shelf underneath it).
The next day, take it out about a half hour before ready to start heating again. It will be covered in a layer of solidified fat. Using a large metal spoon (preferably a slotted one), break the fat and remove it from the pan. Depending on how you like beef fat, you can also scrape as much of the fat cap off as you can get (V's preference).
Place the pan back on the stove on low/barely simmering for an hour or two to reheat.
When reheated, remove brisket from the pan to rest for 20 minutes to half an hour. Then slice as thin as possible - the meat should be practically falling apart so this may be difficult, but you're aiming to slice it down to about ½" slices.
Liquid and vegetables should be removed to a separate bowl to spoon over sliced brisket per individual taste.

Requires a large braising pan with a lid.  Requires a large braising pan with a lid.