Jewish-Style Braised Brisket with Onions and Carrots

seriouseats.com

TinaB

6 pounds (2.75kg) whole beef brisket (see note)

Kosher salt and freshly ground black pepper

2 tablespoons (30ml) vegetable oil

2 pounds yellow onions (1kg; about 5 medium), sliced ¼ inch thick

1 pound carrots ( 450 g; about 6 medium), cut into large dice

½ pound celery ( 225 g; about 4 large ribs), cut into large dice

6 medium cloves garlic

1 cup ( 240 ml) dry red wine

1 (14-ounce; 400 g) can whole peeled tomatoes, crushed by hand, with the juices

⅓ cup ( 80 ml) ketchup

4 sprigs thyme

2 bay leaves

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