The smell of meat braising in the oven is a treat unlike any other.
In an oven-proof dutch oven, heat two tablespoons of the oil.
Once hot, brown brisket on both sides, about 5 to 10 minutes each.
Photo: Melissa Kravitz Hoeffner
Remove from dutch oven and rest on a plate.
Wipe the dutch oven clean and heat remaining oil.
Deglaze with red wine, stirring to incorporate.
Use tongs to add brisket back in the braising liquid, fat side facing up.
Cover and place in the oven for half an hour.
After 30 minutes, remove pot and baste meat with braising liquid.
Stir in the broth.
Continue basting every 30 minutes, five more times, until cook time has reached three hours.
Add carrots on top of pot, replace the lid, and cook for a final half hour.
Ideally, brisket will cool overnight so fat can solidify and be easily skimmed off.
Dress with extra liquid and a few thin slices of hot pepper.
