Holiday Marrow Brisket

1: Preheat your oven to 300°F.

2: Season both sides of brisket with salt and pepper.

3: Heat oil in a pan and sear brisket for 4-5 minutes on both sides until a thick crust forms.

4: Remove brisket from the pan and set aside to rest.

5: Season marrow bones with salt and pepper and sear on both sides until golden.

6: Remove marrow bones from the pan.

7: Sauté onions, carrots, shallots, and celery for a few minutes to allow flavors to meld.

8: Add tomato paste and red wine, and mix to combine.

9: Place the brisket back into the pan and top it with the sautéed vegetables.

10: Surround the brisket with the marrow bones, head of garlic, and Jerusalem artichokes.

11: Pour broth into the pan, and top with thyme and rosemary.

12: Season with salt and pepper.

13: Cover with a piece of wet parchment paper and tightly cover the pan with a lid.

14: Cook low and slow for approximately 4.5 hours, until meat is fork tender.

15: Optional: To thicken sauce, remove meat and veggies from pan and boil until reduced.