Beef Brisket

• 2–3 lb. piece untrimmed point- or flat-cut beef brisket
• 1 tsp. freshly ground black pepper
• 1 tsp. kosher salt
• 2 Tbsp. bacon fat or olive oil
• 1 large onion, coarsely chopped
• 1 large carrots, peeled, coarsely chopped
• 2 celery stalks, coarsely chopped
• 0.5 cup Marsala
• 1 head of garlic, peeled and flattened
• 1 sprig thyme
• 1 fresh or 2 dried bay leaves
• 2 tsp. black peppercorns
• 1–2 cups beef broth (depending on the size of your pot)

Pre-heat your oven to 275°F.

Season the brisket all over with ground pepper and 1 tsp. kosher salt, rubbing them into the grain. Wrap it tightly in plastic and chill at least 3 hours and up to 3 days.

Place a rack in lower third of oven. Heat bacon fat or olive oil in a Dutch oven. Unwrap the brisket; cook, reducing heat if needed, until browned, 7–10 minutes per side. Transfer to a baking sheet.

Reduce heat to medium-high. Add onions, carrots, and celery to pan; season with salt. Cook, stirring occasionally, until browned and just softened, 15–18 minutes. Add wine, bring to a boil, and cook until evaporated, 8–10 minutes. Add garlic, thyme, bay leaves, and peppercorns. Pour in broth to come about halfway up sides of pan, then bring to a boil. Nestle the brisket into aromatics and cover tightly with foil; braise in oven until meat is very tender but still holds its shape, 2–3 hours. Let cool, then chill at least 8 hours and up to 2 days.

Preheat your oven to 250. Remove solidified fat from surface of braising liquid; discard. Transfer the brisket to a platter. Strain braising liquid into a large measuring glass; discard solids. Return liquid to pan and cook over medium-high heat, stirring occasionally, until reduced by half, velvety and intensely flavored, but not overly salty, about 30 minutes.

Return the brisket to the pot, cover it, and heat it in the oven until warmed through, 60–90 minutes. Transfer it to a cutting board and slice it against the grain. Arrange the slices on a serving platter and pour the braising liquid over it.

Serve with mashed potatoes and a steamed vegetable or a green salad.