OLIVE & VINE extra virgin olive oil of your choice, enough to coat pan
1 five pound beef brisket
sea salt, to taste
1/4 pound slab bacon, cut into lardons
3 large onions, thinly sliced
3 celery ribs, thinly sliced on the bias
4 cloves garlic, smashed and finely chopped
1 pound cremini mushrooms, stemmed and finely sliced
2 cups OLIVE & VINE Traditional Balsamic Condimento
3 to 4 cups low sodium chicken stock
4 bay leaves
1 fresh thyme bundle
1 bunch finely chopped fresh chives, for garnish, optional
Preheat the oven to 375 degrees F.
Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and set aside.
Lower the heat to medium and add the bacon to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Add the mushrooms and cook until they are soft and wilted.
Add the balsamic vinegar and cook until it reduces by half. Taste and add more salt if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
Cover the pan with foil and roast for 1 hour. Remove pan from the oven and turn the brisket over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more. (If cooking a smaller brisket, adjust roasting time accordingly.)
Remove from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and adjust seasoning if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.