Season and sear the brisket

• Pat the brisket dry and season generously with salt and pepper.
• Heat olive oil in a heavy pot over high heat and sear the brisket on all sides until deeply browned.
• Remove the brisket from the pot and set aside.

Build the braising base

• Add the sliced onions and garlic to the pot and cook until softened.
• Deglaze with a generous pour of red wine (Pinot Noir works great), scraping up the browned bits.
• Stir in the homemade tomato sauce and the beef stock.

Add seasonings

• Add the bay leaf, mustard, paprika and chili for flavor.
• Season with salt and pepper.

Braise low and slow

• Return the brisket to the pot and bring it up to a simmer.
• Cover with a lid and transfer to a 300°F (150°C) oven for 2 hours.
• Remove, flip the brisket over and put it back in for another 2 hours — the lower and slower, the better.

Check tenderness and shred

• Remove the brisket and check for fork tenderness.
• Shred up the brisket.

Finish in the sauce

• Add the shredded brisket back to the sauce and simmer for another 10 minutes to develop flavor.
• The sauce naturally reduces in the oven, making it very rich and delicious.
• Serve and enjoy.