3fennel bulbs, cut through the core and into wedges
Instructions
Spice rub
In a bowl, mix the thyme with the paprika, sage, ground black pepper, and 1 tablespoon of sea salt.Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour.
Preheat the oven to 150 C/ 300°F. In a large oven-proof roasting pan set over two gas hobs, heat the oil and brown the brisket, turning once - approx 8 minutes. Transfer the brisket to a large plate.
Add the onions and a generous pinch of salt to the roasting pan. Cook over medium heat, stirring occasionally, until the onions are softened and well browned, approx. 20 minutes.
Add the beef stock, vinegar, tomato puree, garlic, peppercorns, and bay leaf; bring to a simmer. Return the brisket to the roasting pan, then nestle the fennel in the braising liquid around it.Tent the brisket with foil and bake for about 6 hours and 30 minutes, until very tender. Transfer the brisket to a carving board, tent with foil, and let rest for 20 minutes.Skim the fat off the braising liquid and discard the bay leaf. Carve the brisket and serve.