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.
