Beef Brisket with Pearl Onions and Baby Carrots

INGREDIENTS

• 3 tablespoons olive oil
• 1 5-pound flat-cut beef brisket, fat trimmed
• 2 750-ml bottles dry red wine
• 7 cups finely chopped onions
• 2 tablespoons chopped garlic
• 8 large fresh thyme sprigs plus1 tablespoon chopped fresh thyme
• 1 cup finely chopped celery
• 1 pound baby carrots, peeled
• 1 cup finely chopped carrot
• 8 cups chicken stock or canned low-salt chicken broth
• 12 ounces pearl onions, blanched, peeled
• 2 bay leaves