Beef Brisket with Pearl Onions and Baby Carrots

• 1 5-pound flat-cut beef brisket, fat trimmedbrisket
• 3 tablespoons olive oilolive-oil
• 7 cups finely chopped onionsonion
• 1 cup finely chopped carrotcarrot
• 1 cup finely chopped celerycelery
• 2 tablespoons chopped garlicgarlic
• 2 750-ml bottles dry red wine
• 8 large fresh thyme sprigs plus1 tablespoon chopped fresh thymethyme
• 2 bay leavesbay-leaf
• 8 cups chicken stock or canned low-salt chicken brothchicken
• 1 pound baby carrots, peeledcarrot
• 12 ounces pearl onions, blanched, peeledpearl-onion

1. 01Preheat oven to 450°F. Sprinkle brisket with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Brown brisket, about 5 minutes per side. Transfer to large roasting pan. Add chopped onions, chopped carrot, celery and garlic to pot; sauté until golden, about 10 minutes. Add wine, thyme sprigs and bay leaves; boil until liquid is reduced to 5 cups, about 10 minutes. Add stock to pot; bring to boil. Pour wine mixture over brisket to fill 2/3 of pan; reserve remaining wine mixture.
2. 02

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