4 tbsp olive oil

2 large sliced onions (rings broken by hand)

4 minced garlic cloves

2 bay leaves

2 tbsp thyme or to taste

2 tbsp paprika or to taste

Salt

Freshly ground pepper

1 cups red wine

4 cups beef stock

4-6 lb brisket (larger is better)

3 carrots

4 large potatoes

Preheat the oven to 375

Saute onions in 2 tbsp oil

Add garlic, bay leaves, thyme, paprika, and salt and pepper to taste

Cook until garlic just begins to soften

Add red wine, deglaze the pan and reduce for about 2 minutes

Heat remaining oil in a large frying pan

Salt and pepper brisket

Brown brisket on both sides in oil

Put brisket in dutch oven or large baking pan and cover with onion/wine mixture - leave on top

Pour beef broth around brisket and cover with tin foil - do not use a cover

Put in oven for 3 hours

In the meantime, peel carrots and potatoes. Quarther carrots and halve potatoes.

After 3 hours, remove brisket and add carrots and potatoes. Put back in oven for another hour.

Remove brisket and wrap in tin foil. Store carrots and potatoes and broth (separately).

At this point, brisket can be refrigerated overnight and reheated.

When ready to reheat, slice brisket against grain and place in baking dish with carrots and potatoes.

Reheat for 30 minutes in 375 oven.

Reheat gravy on stove top.

Serve