Generously rub salt and pepper all over the beef brisket, ensuring even coverage for enhanced flavor. Let it sit at room temperature for about 30 minutes.

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add the seasoned brisket and sear it for about 4-5 minutes on each side.

Remove the brisket and set it aside. In the same pot, add sliced onions, chopped carrots, celery, and smashed garlic cloves. Sauté for 5-7 minutes.

Stir in 2 tablespoons of tomato paste, along with 1 teaspoon of thyme, 1 teaspoon of rosemary, and 2 bay leaves. Cook for another 2 minutes.

Pour in 2 cups of dry red wine and 2 cups of beef broth, scrapping the pot to deglaze it. Bring to a gentle simmer for 3-5 minutes.

Nestle the seared brisket back into the pot, fat side up. Cover and braise in a preheated oven at 325°F (163°C) for 3-4 hours.

After braising, let the brisket rest for 15-20 minutes before slicing against the grain and serve with sauce.