My favorite brisket recipe is made on the stovetop and in the oven and has both braising and roasting steps to make it as tender and flavorful as possible – it serves 8-12 and makes wonderful leftovers.   Start by trimming a whole 8-14 lbs beef brisket, removing any large pieces of fat and squaring it off so by removing the very thin point of the brisket.   Then, season the brisket with salt & pepper and refrigerate uncovered for 1-3 days. Preheat your oven to 225°F while in your @fieldcompany No. 12 cast iron pan with a lid heat enough olive oil to thinly coat the bottom of the pan and sear the brisket until browned, then remove the brisket from the pan and set aside.   Sauté 2 rough-chopped yellow onions, 3 peeled & rough-chopped carrots, and 3 rough-chopped celery stalks until browned in the same pan where you seared the brisket. Deglaze with 3 cups of red wine, add 2 split heads of garlic, 6 sprigs of rosemary, 3 bay leaves, 4 branches of thyme, 2 tbsp black peppercorns, and 1 tbsp juniper berries.   Return the brisket, fill the pan to right below the lip with water, and bring to a simmer. Cover and cook in the oven for 8-12 hours until tender, line your oven with a sheet pan or a few sheets of aluminum foil as the braising liquid is likely to boil over.   Once done, let it cool, then place the brisket on a roasting pan and increase the oven temperature to 450°F and roast for 30-40 minutes, basting with the reduced liquid. Slice against the grain into 1/2-inch pieces and serve with a drizzle of the sauce in your No. 12 skillet! Enjoy this comforting classic!    #fieldcastiron #fieldcompany #easter #passover #ovenbrisket #anyafernald #beefbrisket #grassfedbeef #grassfedbrisket #BraisedBrisket #ComfortFood #SlowCooked #BeefLovers #Foodie #Homemade #RecipeOfTheDay #CookWithLove #Foodstagram #Delicious #CulinaryDelight