Succulent Beef Brisket in Aromatic Spices

For the Braising Liquid:

• 2 cups beef stock
• 1 cup red wine (optional; substitute with additional stock if desired)
• 2 tablespoons tomato paste
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 tablespoon honey

Step-by-Step Instructions

Step 1: Preparing the Brisket

1. Preheat your oven to 300°F (150°C) or set up a slow cooker.
2. Pat the beef brisket dry with paper towels and season generously with salt and black pepper on all sides.
3. Rub the spice blend (paprika, cumin, coriander, cinnamon, turmeric, cloves, and cayenne) evenly over the brisket.

Step 2: Searing the Meat

1. Heat the olive oil in a large, heavy-bottomed Dutch oven or skillet over medium-high heat.
2. Sear the brisket for 3-4 minutes per side, or until a golden crust forms. Remove the meat and set aside.

Step 3: Building the Aromatic Base

1. In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened and slightly caramelized.
2. Stir in the garlic and tomato paste, cooking for another 1-2 minutes until fragrant.

Step 4: Adding the Braising Liquid

1. Pour in the red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits.
2. Add the beef stock, honey, bay leaf, and thyme sprigs. Stir well to combine.

Step 5: Slow Cooking the Brisket

1. Return the seared brisket to the pot, ensuring it is mostly submerged in the liquid.
2. Cover with a lid and transfer to the oven. Alternatively, place everything into a slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
3. During the cooking process, baste the brisket with the liquid occasionally to keep it moist.

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