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Just when you thought your favorite childhood dish couldn't get any better — it does! Who knew that taking a couple extra minutes to pay attention to the details, could turn this classic into something you'd expect to find on the menu of your favorite restaurant. Enjoy!

Things You Will Need:

• 4-5 pound beef brisket

• Salt

• 1-2 Tbsp olive oil

• 3 large onions, sliced

• 5-6 garlic cloves, minced

• 1 sprig thyme

• 1 sprig rosemary

• 3-4 bay leaves

• 2 cups of beef stock

• 2-3 large carrots, peeled and cut into 1 1/2 inch pieces

• 1 Tbsp mustard (optional)

How To Prepare:

1. First things first; prepare your meat for the time of its life. Start out by scoring the fat in parallel lines. You'll want them to be about 3/4 of an inch apart. Make sure not to cut through the meat, you only want to score the fat. Season with salt, like a lot, and then let the temp rise to room temperature. This should take about 30 minutes or so.
2. Grab your Dutch oven out of storage, or wherever you keep it, and get ready to put it to some good use. Place your meat, fatty side down, into your pot. Put it on the stove over medium-high heat and cook for about 5-8 minutes. You want to steadily sizzle the brisket until it achieves a beautiful golden brown on the fat. Then turn the brisket over and let it do the same on the other side.
3. Take the brisket out and set aside while you cook the veg. There should be a good amount of fat in your pot for the veggies to cook in, but if there isn't, just add some olive oil. Add your chopped onions and salt to the pot and turn up the heat to high. You'll want to sauté the onions until they are lightly browned, about 5-8 minutes cooking time. Incorporate your garlic to the mix and cook for a couple of minutes.
4. Get your regular oven ready, and preheat to 300 degrees farenheit. Move the onions over to the sides of the pot and invite the brisket to join the party. Nestle it in the middle of the onion garlic mixture and add your herbs. You can tie up the rosemary, bayleaves, and thyme to keep them all together in the pot, or you can use cheesecloth. You want to infuse the dish with the herbs, but avoid the hassle of fishing them out at the end.
5. Put a lid on your pot and stick it in the preheated oven and let cook for three hours. You'll want to turn the meat over halfway through, so set a timer for that as well.
6. After the three hour mark, add your carrots to the pot. Cover and cook for another hour. You want the carrots to be perfectly cooked and the brisket to be falling apart, silently screaming, “Eat me!!!!!”
7. At this point you can take the pot out of the oven. Remove the meat from the party and set aside. Let the meat rest on a cutting board. While this is happening you should cover it with foil, so it continues to stay warm. Pull out the herbs from the Dutch oven and throw away.
8. Once your meat is done with the siesta from the fiesta, it's time to serve! Slice the meat across the grain into 1/2 inch slices. You can serve the meat with the veggies from the pot, mashed potatoes, or whatever strikes your fancy! Some people like boiled potatoes, egg noodles or polenta — whatever works for you!

Note: You can also make a sauce with the drippings and some of the onions. All you have to do is remove the carrots and about half of the onions from the drippings. Stick an immersion blender into the pot and add a tablespoon of mustard.

Article Source: Simply Recipes