Top 9-Free Perfectly Braised Brisket

1. Preheat oven to 325 degrees F.
2. Stir salt, ground coriander and pepper in a small bowl. Sprinkle evenly over brisket.
3. Heat oil in 12-inch cast iron (or similarly heavy) skillet over medium-high heat. Sear brisket until golden, 1 to 2 minutes per side. Remove to a plate.
4. Drain fat from skillet and return to heat. Reduce to medium low, add tomato paste and cook for 1 minute. Stir in broth, shallots and garlic cloves.
5. Nestle brisket in liquid mixture, and add bay leaf and savory (or thyme) sprigs. Cover pan tightly with foil. Roast in center of oven for 1 1/2 hours. Then add carrots and continue roasting, covered, until brisket is tender, about 1 hour.
6. Remove foil and roast for 30 more minutes.
7. Remove brisket and vegetables to serving platter. Place skillet with juices on stovetop over medium-high heat. Bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 5 minutes.
8. In a cup, mix cornstarch with 2 tablespoons water until smooth. Stir into sauce and cook until slightly thickened, about 5 minutes. Thinly slice brisket. Serve alongside pan sauce.

Variation

Want to switch things up? Skip the shallots and carrots. Instead, give a quick boil to 2 cups (9 ounces) of pearl onions, then easily peel. Clean 2 cups (about 8 ounces) of mixed mushrooms. Halve or quarter larger mushrooms. At 2 hours into braising the brisket, add onions and mushrooms. Follow rest of the recipe instructions.