Vinegar-Braised Beef with Thyme, Carrots, and Onions

Ingredients

• 1 cup chopped carrot
• 1 ½ cups chopped onion
• ¼ teaspoon freshly ground black pepper
• ¾ teaspoon salt, divided
• 1 pound cipollini or pearl onions, peeled
• 1 pound baby carrots with tops
• 1 bay leaf
• + 10 more ingredients
• • 2 teaspoons olive oil, divided
  • ½ cup red wine vinegar
  • ½ cup Merlot or other fruity red wine
  • 3 cups low-salt beef broth
  • 1 cup chopped celery
  • 1 (3 1/2-pound) beef brisket, trimmed
  • 1 large garlic clove, minced
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons chopped fresh parsley

Preheat oven to 350°. Combine 1 tablespoon thyme and garlic. Make 12 small slits on outside of beef, and stuff each with about 1/4 teaspoon garlic mixture. Rub beef with 1 teaspoon oil. Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large ovenproof nonstick skillet over medi...

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