Preheat your oven to 325°F (165°C). Pat the beef brisket dry with paper towels and season both sides generously with salt, black pepper, and smoked paprika.

Heat olive oil in a large Dutch oven over medium-high heat. Sear the brisket for 4–5 minutes on each side until deeply browned. Remove and set aside.

In the same pot, add sliced onions and carrots. Cook for 8–10 minutes until the onions soften and begin to caramelize. Add minced garlic and tomato paste, cooking for another minute.

Pour in the red wine and scrape the browned bits from the bottom of the pot. Add beef broth, Worcestershire sauce, brown sugar, thyme, and bay leaves. Stir well.

Return the brisket to the pot, fat side up. The liquid should come approximately halfway up the meat. Cover tightly with a lid and transfer to the oven.

Braise for 3½–4 hours, or until the brisket is fork-tender.

Remove the brisket from the oven and let it rest in the cooking liquid for 20–30 minutes. Transfer to a cutting board and slice against the grain.

Remove the bay leaves. If desired, skim excess fat from the cooking liquid and simmer the sauce until slightly thickened. Spoon the onion gravy and vegetables over the sliced brisket.

Garnish with fresh parsley and rosemary. Serve warm with the rich onion gravy for a beautiful Hanukkah holiday meal.

10

- Crispy potato latkes

- Roasted carrots and parsnips

- Garlic mashed potatoes

- Green beans with toasted almonds

- Fresh challah bread