2 to 3sprigs fresh thyme or 2 tsp. dried thymecrushed
3Tbsp.unsalted butter
2Tbsp.all-purpose flour
Instructions
Preheat oven to 350 degrees F. Trim excess fat from brisket; set brisket aside. In a roasting pan with cover over medium heat on the stovetop, cook chopped onions and garlic in hot oil until onions are tender, about 10 minutes, stirring occasionally. Add ginger; cook and stir 1 minute more. Remove from heat. Season brisket with salt and pepper; place brisket on onion mixture. Add wine and broth. Cover with foil or pan cover; roast for 2 hours.
Remove cover; add carrots and red potatoes. Roast, uncovered, 45 to 60 minutes more or until carrots are just tender.
Remove brisket from oven. Cover; let stand for 30 minutes. Transfer meat and vegetables to storage container. Cover and refrigerate meat and vegetables for 30-45 minutes. Place pan juices in a small saucepan. Place in refrigerator.
Before serving, preheat oven to 300 degrees F. Remove fat from pan juices; discard fat. Place saucepan of pan juices over medium heat and boil gently, uncovered, about 20 minutes until reduced by about 1/4 cup. While brisket is cold, slice off any excess fat. Slice meat against the grain; slice carrots diagonally in 2-inch pieces and cut potatoes in half. Return brisket and vegetables to roasting pan. Add herbs and reduced pan juices. Cover and reheat in oven for 45 minutes. Transfer brisket, potatoes, and carrots to platter. Discard herb sprigs.
For gravy, in a small saucepan over medium-low heat, melt the butter. Add flour and stir until smooth; stir in pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve with brisket.