Remove the bouquet garni from the braising liquid and scoop the solidified fat from the surface (it’s okay if you don’t get it all you will skim the sauce as it simmers). While the brisket is warming, make the sauce.Transfer the brisket to the oven and bake for about 1 hour, until warmed through. Remove the brisket from the braising liquid and transfer to the wire rack.The following day, preheat the oven to 200˚F (95☌).(The brisket should rest, covered, for a minimum of 1 hour before slicing however, the meat will be very tender and fall apart easily). Resting overnight is optional, but recommended. Remove the roasting pan from the oven and let cool for about 1 hour at room temperature, then transfer to the refrigerator to chill overnight.Transfer the roasting pan to the oven and bake for 5–6 hours, until a fork can be easily inserted into the thickest part of the brisket.

Cover the pan with heavy-duty aluminum foil. (If using a separate pot, transfer the vegetables back to the roasting pan, spread in an even layer, and place the brisket on top.) Pour the beef stock mixture over the brisket and nestle the bouquet garni into the vegetables. If using the roasting pan, spread the vegetables in an even layer and place the brisket, fat-side up, on top.Deglaze the pan with the red wine, scraping up any browned bits from the bottom. Cook, stirring occasionally, until the onions are soft and translucent, 6–8 minutes. Add the olive oil and heat over medium-high heat until shimmering.) Add the onions and carrots and season with the remaining teaspoon of salt. (Alternatively, remove the brisket from the roasting pan and pour any rendered beef fat into a large pot. Heat over medium-high heat until shimmering. Place the roasting pan on the stovetop and add the olive oil to the rendered beef fat in the pan. If the roasting pan fits on the stovetop, remove the brisket from the pan and set aside.

Minimum brisket rest time