Passover Brisket

Preheat oven to 325°F. Sprinkle brisket evenly with 1 teaspoon of the salt and pepper. Heat 2 tablespoons of the oil in a large Dutch oven on medium heat. Sear brisket on both sides until browned, about 5 minutes per side. Remove from pan; set aside.

Heat remaining oil in Dutch oven on medium heat. Add onion and 1 tablespoon of the brown sugar. Cook 10 minutes, stirring occasionally, until onions are softened. Add carrots and celery. Cook and stir 5 minutes longer. Return brisket to pot, fat-side up, along with vegetables.

Mix stock, tomatoes, vinegar, garlic powder, thyme, remaining 2 tablespoons brown sugar and remaining 1 teaspoon salt in medium bowl. Pour over brisket and vegetables. Add bay leaves. Cover. Transfer pot to oven.

Cook 3 1/2 to 4 hours or until meat is tender. Transfer meat and vegetables to serving platter. Let meat rest 10 minutes. Slice across the grain into 1/4-inch thick slices. Skim fat from pan juices, if desired. Remove bay leaves. Serve meat and vegetable with pan juices.