One 3-4 Pound 1st Cut Brisket
Kosher Salt and Freshly Ground Black Pepper
2 Tablespoons Kings Extra Virgin Olive Oil
1/3 Cup Dry Red Wine
1 Cup Unsalted or Low Sodium Chicken or Beef Broth
Preheated oven to 250 Degrees
1. Rub brisket with olive oil and sprinkle with salt and pepper, patting firmly to adhere. Heat a Dutch oven or large, heavy, ovenproof pot. Add Brisket and sear until brown on all sides, about 10 minutes total.
2. Transfer to oven and cook, uncovered, until meat thermometer inserted into thickest part of roast registers 110º, 45 minutes to 1 hour. Increase oven temperature to 500º and cook until internal temperature reaches 130º, about 15 more minutes. (Cooking times will vary depending on size and shape of roast.) Remove roast and place on a warm platter, tent loosely with foil and allow to rest for about 20 minutes.
3. Meanwhile, remove all but one tablespoon of fat from pot. Deglaze with wine and reduce to a glaze. Add broth and cook until sauce is slightly thickened, 2 to 4 minutes longer. If you want a thicker sauce, add 1 teaspoon cornstarch dissolved in 1 Tablespoon water.
4. Cut roast into thin slices; add meat juices to pan sauce. Top with a little of the pan sauce and serve immediately. Pass remaining sauce.