Step 1: Prepare the brisket

• Pat the brisket dry with paper towels and season generously with salt and black pepper.

Step 2: Brown the brisket

• Heat olive oil in a large pot or Dutch oven over medium-high heat.
• Sear the brisket on all sides until browned, about 4–5 minutes per side. Remove the brisket and set aside.

Step 3: Sauté the vegetables

• In the same pot, add the onions, carrots, celery, and garlic. Cook for 5–7 minutes until softened and fragrant.
• Stir in the tomato purée and cook for 1–2 minutes.

Step 4: Deglaze the pot

• Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.

Step 5: Add the brisket and stock

• Return the browned brisket to the pot. Add the beef stock, thyme, and bay leaves. The liquid should come about halfway up the brisket.

Step 6: Slow cook the brisket

• Cover the pot with a tight-fitting lid and simmer on low heat for 3–4 hours, or until the brisket is tender and easily shredded with a fork. Alternatively, transfer to an oven preheated to 150°C (300°F) and cook for the same duration.

Step 7: Rest the brisket

• Remove the brisket from the pot and let it rest on a cutting board, covered loosely with foil.

Step 8: Make the gravy

• Strain the cooking liquid, discarding the herbs and vegetables, or blend them into the sauce for a thicker consistency. Simmer the liquid until it reduces to your desired thickness. Season to taste with salt and pepper.

Step 9: Slice and serve

• Slice the brisket against the grain and serve with the rich gravy poured over the top.