Executive Chef Ginevra Iverson strolls you through it step by action.

Enjoy the complete how-to now on Food Network's channel.

Get the recipe.

Active ingredients.

One 4- to 5-pound first cut (flat cut) brisket, cut.
Kosher salt and newly ground black pepper.
1 tablespoon paprika.
3 tablespoons extra-virgin olive oil.
1 1/4 pounds carrots (6 to 7 large), peeled and cut into 1 1/2- inch pieces.
4 big onions, thickly sliced.
1 tablespoon sliced fresh thyme.
4 cloves garlic, chopped.
1/4 cup tomato paste.
1/2 cup dry red wine.
1 quart (4 cups) low-sodium beef broth.
2 tablespoons light brown sugar.
2 tablespoons apple cider vinegar.
3 fresh bay leaves.
1 cup dried apricots.
1 cup pitted prunes.

Directions.

Position a rack in the lower third of the oven, eliminate any other racks and preheat the oven to 350 degrees F.

To a small bowl include 2 teaspoons salt, 1/2 teaspoon pepper and paprika. Mix to combine. Season the brisket with spice mix and rub it into the surface area of the meat. Heat a large Dutch oven (ideally oval) or other heavy-bottomed pot over medium heat and add the oil.

When hot, include the brisket, fat side down, and cook until browned on the underside, 2 to 3 minutes. Turn over and brown the other side, about 2 minutes more. Remove to a baking sheet.

Add the carrots and onions to the pot and stir to coat in the oil. Cook, stirring occasionally, till the onions are wilted and gently browned, 4 to 5 minutes. Stir in the thyme and garlic. Clear a spot in the bottom of the pot and add the tomato paste to it. Cook, stirring in that spot, till the paste darkens a shade or 2, about 1 minute, then it stir into the veggies. Include the red wine, give a simmer and cook until almost lowered, 1 to 2 minutes. Add the broth, brown sugar, vinegar and bay leaves and bring to a simmer. Add the brisket back to the pot fat-side up.

Cover and bake until the brisket is simply tender, 2 hours 30 minutes to 2 hours 45 minutes.

Stir in the apricots and prunes, cover and continue to bake up until the brisket is very tender all over (a paring knife inserted in numerous places will slip out quickly), 20 to 30 minutes more. If you have time, let the brisket cool to space temperature in the sauce and cool over night.

To serve, eliminate any fat that has solidified on the surface area and remove the brisket to a cutting board. Bring the sauce to a simmer over medium-low heat, then change the consistency by minimizing it if too thin or adding a little water if too thick.

On the other hand, thinly sliced the brisket versus the grain. Season the slices lightly with salt and add back to the sauce. Simmer to warm it through thoroughly, 5 to 7 minutes. Get rid of the bay leaves. Serve the brisket on a rimmed plate with the sauce, veggies and dried fruit.

You can also serve the brisket right now: Remove the brisket to a cutting board and let rest for 15 minutes. Skim any fat that has increased to the surface area of the sauce and remove the bay leaves. Bring the sauce to a simmer over medium heat and decrease to your preference. Slice the brisket, season lightly with salt and serve on a platter with the sauce, veggies and dried fruit.

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