Red Wine Braised Brisket

1: Preheat oven to 300°F.

2: Season brisket very generously with salt.

3: Heat a large skillet over high heat and place brisket fat cap down in the hot pan.

4: Sear until fat has rendered and formed a golden crust, about 5-7 minutes.

5: Flip and sear on the flesh side for 5-7 minutes longer.

6: Transfer brisket to a large roasting dish with a lid.

7: Place onion, garlic, and herbs around the brisket.

8: Pour peppercorns, wine, and bone broth over the top, covering brisket ⅔ of the way up.

9: Cover and roast for 3 hours.

10: Remove the lid and continue roasting for an additional 30 minutes until a nice crust forms.

11: Remove brisket from the oven and set aside on a cutting board to rest.

12: Strain off the aromatics from the broth and return the broth to a pot over medium heat.

13: Bring to a simmer and reduce sauce by half, about 10-15 minutes.

14: Slice brisket, plate on your serving dish, and pour sauce over top.