The Secret is Pears Brisket

• 1 cup all-purpose flour
• 3 tablespoons kosher salt
• 11/2 teaspoons freshly ground black pepper
• 1 teaspoon dried thyme
• 1 (5 to 7 pound) brisket, trimmed of excess fat
• 1/2 cup peanut oil
• 3 large (11/2 pounds) onions, chopped
• 8 large (11/2 pounds) carrots, 4 chopped, 4 cut into large chunks
• 2 large (1 pound) Anjou or Bosc pears, peeled, cored, and chopped
• 4 cups beef or veal stock
• 2 cups dry red wine
• 1/2 cup mild-flavored honey (optional)
• 2 pounds potatoes, peeled and cut into chunks

Preheat oven to 275F. Mix the flour with 2 tablespoons kosher salt, 1 teaspoon freshly ground black pepper, and the thyme. Dredge the brisket in this mixture until it is evenly coated. Heat the peanut oil in a large Dutch oven with a tight fitting lid. Brown the flour-coated brisket for 8 to 10 minutes per side. Remove to a plate. In the same pan, saute the chopped onions, chopped carrots, and chopped pears until soft, about 10 minutes. Add the stock, red wine, and honey (if using). Bring to a boil and place the brisket back in the pan. it should be completely submerged in liquid. If not, add more stock and wine in the proportion of 2 to 1. Add the rest of the kosher salt and pepper. Cover the pan and set in the oven to braise for 3 hours. Then place the large chunks of carrot and peeled potato on top of the brisket, re-cover it, and cook for an additional 11/2 to 2 hours, or until the chunks of vegetables are tender. Remove from the oven and lift out the large chunks of of potato and carrot; set aside. Place the brisket on a cutting board and slice it thinly across the grain. Ladle the cooking liquid into a blender or food processor and puree in batches until smooth. Adjust the seasoning of this gravy with additional salt and pepper, pour it over the meat and serve.