Amazing wine-braised brisket

Ingredients:

• 1 piece beef brisket (1.8 kg)
• Olive oil
• 1 tbsp coarse salt, plus a little more for seasoning
• Coarsely ground black pepper
• 3 large carrots, cut into pieces
• 1 onion, cut in half
• 2 celery stalks, sliced ​​into pieces
• 1 head of garlic, cut in half
• 1 can (800 g) of hand-mashed whole tomatoes
• 3/4 bottle of dry red wine
• 1 bay leaf
• 1/4 bunch fresh thyme (leaves only)
• 4 sprigs fresh rosemary (leaves only)
• 1 handful of fresh parsley

Preparation:

1. Preheat oven to 160°C.
   
   Drizzle the brisket generously with olive oil and season the meat on both sides with salt and pepper.
   
   Place a large Dutch oven or heavy-bottomed saucepan over medium-high heat and add 3 cups of olive oil. Add the brisket and sear on both sides until golden brown.
2. Remove the meat from the pan, then add the carrots, onion, and celery. Sauté the vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Return the meat to the pan, cover, and roast in the oven for 3 hours, until the brisket is tender.
3. Transfer the brisket to a cutting board and let rest for 15 minutes. Strain the vegetables and discard some of the excess fat, then pour this liquid over the meat.
   
   Slice the brisket across the grain and serve with parsnip puree. Baked red onions and sprinkle with parsley.