Tassel Ridge® Red, White, & Blue® Brisket

Season brisket on all sides with ¼ cup salt and ground pepper. Wrap in plastic food wrap. Refrigerate at least 3 hours or overnight. With oven rack in lower position, preheat oven to 275°F. Heat oil in large roasting pan over high heat. Remove brisket from refrigerator. Unwrap and place in pan. Cook until browned, 7 to 10 minutes per side, reducing heat if necessary. Remove from pan. Place on baking sheet. Add onions, carrots, and celery to pan. Season with salt. Cook over medium-high heat, stirring occasionally, until browned and just softened, 15 to 18 minutes. Add Tassel Ridge Red, White, & Blue wine. Bring to a boil. Cook 4 to 5 minutes. Add garlic, thyme, bay leaves, and peppercorns. Add broth to about halfway up sides of pan. Bring to boil. Return brisket to pan. Cover tightly with aluminum foil. Braise in oven until meat is tender but not falling apart, 2 to 3 hours. Let cool. Refrigerate at least 8 hours or up to 2 days. Preheat oven to 250°F. Remove solidified fat from top of liquid. Discard. Place brisket on baking sheet. Strain liquid into large glass measuring cup. Discard solids. Return liquid to pan. Cook over medium-high heat, stirring occasionally, until reduced by half, about 30 minutes. Return brisket to pan. Cover with aluminum foil. Heat in oven until warmed through, 60 to 90 minutes. Remove brisket from pan. Place on cutting board. Slice against the grain. Arrange on platter. Pour liquid from pan over brisket. Serves 8.