Rub the dry mix all over the brisket, pressing it into both sides to form an even coating. Let rest at room temperature for 30 minutes or refrigerate covered for up to 8 hours for deeper seasoning. If refrigerated, bring to room temperature 1 hour before cooking.

Braising Liquid & Aromatics

Preheat Oven

Preheat the oven to 300°F (150°C). Position a rack in the lower third of the oven.

Sear Brisket

Heat a large heavy ovenproof Dutch oven or braising pan over medium-high heat. Add 1 tablespoon neutral oil. When shimmering, sear the brisket fat-side down for 4–6 minutes until well browned, then sear the other side 3–5 minutes. Transfer brisket to a plate.

Sauté Aromatics

Reduce heat to medium. Add the onion, carrots and celery to the pan and cook 4–6 minutes until starting to soften and brown. Add smashed garlic and cook 1 minute until fragrant.

Deglaze

Pour in the red wine (if using) and scrape up browned bits from the bottom of the pan with a wooden spoon. Reduce wine by half, about 3–5 minutes.

Add Braising Liquids and Herbs

Return the brisket to the pot, nestling it into the vegetables with the fat-side up. Add beef stock, Worcestershire sauce and soy sauce. Add thyme sprigs and bay leaves. The liquid should come about halfway up the brisket; if necessary, add more stock or water.

Cover and Braise

Bring liquid to a gentle simmer on the stovetop, then cover tightly with a lid or foil and transfer to the preheated oven. Braise until very tender when pierced with a fork, about 3 to 3½ hours for a 4 lb brisket (time will vary with size). Check at 2½ hours: if liquid is low, add a little hot stock or water. When done, an instant-read thermometer in the thickest part should read about 195–205°F (90–96°C) and meat should be fork-tender.

Rest

Carefully transfer brisket to a cutting board and tent loosely with foil. Let rest 20–30 minutes to allow juices to redistribute.

Finishing Sauce (optional)

Strain and Reduce

While the brisket rests, strain the braising liquid into a saucepan, pressing on vegetables to extract flavor. Discard solids. Bring strained liquid to a simmer and reduce until you have about 1½ to 2 cups and flavors are concentrated, about 8–12 minutes.

Thicken and Mount

To thicken, mix cornstarch with cold water to make a slurry. Whisk slurry into simmering liquid a little at a time until desired thickness is reached. Remove from heat and whisk in cold butter, one tablespoon at a time, until sauce is glossy and emulsified. Taste and season with salt and pepper to taste.

Slice and Serve

Slice brisket against the grain into thin to medium slices. Arrange on a platter and spoon finishing sauce over the meat or serve sauce on the side.