1. Prepare the Brisket

• Pat the beef brisket dry with paper towels to help the seasoning stick better.
• In a small bowl, mix black pepper, smoked paprika, garlic powder, cumin, onion powder, oregano, and salt.
• Rub this spice mixture all over the brisket, coating it evenly on both sides.

2. Sear the Brisket

• Heat olive oil in a large, heavy-bottomed roasting pan or Dutch oven over medium-high heat.
• Sear the brisket for 4-5 minutes on each side until nicely browned. Remove and set aside.

3. Sauté Aromatics

• In the same pan, add onions, garlic, carrots, and celery. Cook for 5-7 minutes until vegetables start to soften and caramelize.
• Stir in tomato paste and let it cook for another 2 minutes to deepen the flavor.

4. Add Sauce Ingredients

• Pour in crushed tomatoes, beef broth, apple cider vinegar, and soy sauce. Stir well to combine.
• Add bay leaves and thyme sprigs to the sauce base.

5. Return the Brisket to the Pan

• Nestle the seared brisket back into the sauce and vegetables. Make sure it’s mostly submerged.
• Cover tightly with a lid or foil.

6. Slow Cook the Brisket

• Preheat oven to 160°C (325°F).
• Bake for 4 to 4.5 hours, occasionally basting the meat with the sauce. The brisket should be fork-tender by the end.

7. Rest and Slice

• Remove the brisket from the pan and let it rest for at least 15 minutes.
• Slice against the grain into thin slices for the most tender bite.

8. Reduce Sauce (Optional)

• If desired, simmer the sauce on the stovetop for 10-15 minutes to thicken slightly before serving over the brisket.