1 three-pound brisket
1 bottle of dry red wine, preferably Burgundy
Salt and pepper
1 tablespoon flour
2 tablespoons olive oil
3 slices of thick-sliced, center cut bacon, roughly diced (for a kosher brisket, substitute the bacon with 1-2 tablespoons olive oil)
8 ounces sliced mixed mushrooms, including oyster, shitake, and cremini
2 large onions, cut into thick rings
6 carrots, cut into 1-inch pieces on the diagonal
2 cloves garlic, chopped
5 sprigs thyme
1 bay leaf
1/3 cup cognac
1 tablespoon tomato paste
2 cups beef stock