1 cut of beef brisket, 5 lb
salt and pepper
3 tablespoons extra-virgin olive oil, plus more if needed
1/2 large onion chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 cups dry red wine
4 cups chicken stock
2 dry bay leaves
5 carrots cut on a 2 1/2 bias
1 large onion sliced
Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper. Place a roasting pan across 2 burners on medium-high. Heat oil in pan. Add brisket, sear until browned, about 5 minutes per side. Transfer to a platter.
Reduce heat to medium. Add chopped onion and minced garlic to pan; cook, stirring often, until onion is soft, about 3-4 minutes. Stir in tomato paste, balsamic vinegar and cook for 1 minute more. Stir in wine, and cook, scraping any browned bits from bottom of pan.
Add stock and bay leaves, and bring to a boil. Add the brisket back to the pan, and cover with foil. Transfer to oven, and roast until meat is very tender, about 1 1/2-2 hours. Flip meat over. Cover, and roast for 30 minutes more.
Add carrots and sliced onion to brisket, cover, and roast until meat and carrots are tender, about 1 hour. Transfer vegetables to a platter and meat to a cutting board, reserving pan sauce.
Let sauce stand in pan for 15 minutes, then skim fat from top. Place pan across 2 burners over medium-high heat; cook until sauce is reduced by slightly more than half, about 20 minutes.
Thinly slice brisket against the grain. Arrange slices on a platter with the carrots and onions. Glaze meat with with some sauce. Serve immediately with remaining sauce on the side.