Step 2

Preheat oven to 150°C (300°F). Heat a large Dutch oven over medium-high heat. Pat the brisket dry and place fat-side down. Sear for 5–8 minutes until the fat is nicely browned, then flip and brown the other side. Remove and set aside.

Step 3

In the rendered fat, sauté the onions over high heat with a pinch of salt until lightly browned, 5–8 minutes. Stir in the garlic and cook 1–2 more minutes.

Step 4

Nestle the brisket back in the pot. Tie the bay leaves, rosemary, and thyme into a bundle and add it. Pour over the beef stock and bring to a boil on the stovetop. Cover and place in the oven for 3 hours, flipping the brisket every hour.

Step 5

After 3 hours, add the carrots, cover, and continue cooking for 1 more hour until the carrots are tender and the brisket is falling-apart soft.

Step 6

Transfer the brisket to a cutting board and tent with foil. Discard the herb bundle. To make the gravy, blend the remaining braising liquid and half the onions until smooth (add 1 tbsp mustard if you like). Keep warm.

Step 7

Slice the brisket across the grain into ¼–½ inch slices. Serve with the carrots, onions, gravy, and potatoes.