The Corbencito French Dip

1. Preheat oven to 325 F and season brisket with salt and pepper.
2. In large roasting pan over medium-high heat, heat canola oil. Sear brisket in hot oil on all sides until brown, starting with fat-side down. Remove from pan and set aside.
3. In same pan, combine vegetables, crushed red pepper and thyme. Saute for 5 minutes; add tomato paste and saute 1 minute longer.
4. Add red wine and stir vegetables around while scraping bottom of pan to release crusty brown bits. Bring to a boil.
5. Add brisket back to roasting pan, cover with foil, transfer to oven and cook for 3 hours.
6. Remove brisket and let cool for at least 30 minutes. Slice brisket and season slices with a little more kosher salt. Strain vegetables out of liquid, but reserve liquid.
7. To assemble, toast Portuguese muffins or sandwich rolls. Dab Dijon mustard on each side, pile high with brisket and serve au jus, sided by potato pancakes and applesauce.