Preheat the Oven

• Preheat your oven to 325°F (165°C).

Sear the Brisket

• Heat olive oil in a large Dutch oven or ovenproof pot over medium-high heat.
• Season the brisket generously with salt and black pepper.
• Sear the brisket on both sides for 4-5 minutes until browned. Remove from the pot and set aside.

Sauté the Onions and Garlic

• In the same pot, add the sliced onions and cook for 8-10 minutes until softened and lightly caramelized.
• Add the minced garlic and cook for 1 minute until fragrant.

Prepare the Sauce

• Stir in the tomato paste and cook for 2 minutes.
• Add the crushed tomatoes, beef stock, red wine vinegar, brown sugar, Worcestershire sauce, thyme, and bay leaves. Stir well to combine.

Braise the Brisket

• Return the seared brisket to the pot, nestling it into the sauce. Spoon some of the sauce over the top.
• Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
• Braise for 3-4 hours, or until the brisket is fork-tender.

Rest and Slice

• Remove the pot from the oven and let the brisket rest for 15-20 minutes.
• Transfer the brisket to a cutting board and slice it thinly against the grain.

Serve

• Return the sliced brisket to the pot with the sauce to keep it moist. Serve warm with your favorite sides.