Preheat your oven to 300°F (150°C). This low temperature is essential for tenderizing the brisket over a long cooking time.

Season the brisket generously with kosher salt and black pepper on both sides. This will enhance the meat's natural flavors.

In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, carefully add the brisket and sear it for about 4-5 minutes on each side until browned. This step locks in the juices and adds a rich flavor.

Remove the brisket from the pot and set it aside on a plate. In the same pot, add the sliced onions and carrots. Sauté for about 5-7 minutes until they start to soften and the onions become translucent.

Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly and deepen in flavor.

Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits. This adds depth to the sauce.

Return the brisket to the pot, ensuring it is submerged in the liquid. Add the thyme and bay leaves.

Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 3 hours, or until the brisket is fork-tender. Check occasionally to ensure the liquid level remains adequate; add more broth if necessary.

Once cooked, remove the pot from the oven and let the brisket rest for 15 minutes before slicing. This allows the juices to redistribute.

Slice the brisket against the grain into thin pieces and serve with the onions and carrots spooned over the top. Enjoy with your favorite sides!