6 pounds beef brisket, cut in 1½ inch squares
Kosher salt and freshly ground black pepper
¾ cup oil
1 carrot, peeled and chopped
1 whole leek, trimmed, washed and diced
1 celery stalk, diced
2 tablespoons minced garlic
1 onion, chopped
2 cups Cabarnet Sauvignon wine
12 cups beef stock
1 bay leaf
2 tablespoons dried thyme
½ cup Cognac, or other kosher for Passover liquor
Season the meat with salt and pepper. Heat half of the oil in a skillet. Add the meat and cook over medium-high heat until browned on all sides. Remove the meat and set aside.
Add the remaining oil to the same skillet, lower heat to medium and lightly brown the carrot, leek, celery, garlic and onion. Remove the vegetables and add 1/3 cup of the red wine to deglaze the pan.
Place the meat, vegetables, and deglazed juices in a stockpot. Add the remaining ingredients with the exception of 2 tablespoons of Cognac. Add salt and pepper to taste. Bring to a simmer, cover and cook until the meat is tender, about 2 hours.
Remove the meat and, using a fork, split apart into shreds. While doing this, allow the sauce to reduce over low heat, uncovered, until thick enough to coat a spoon. Adjust the seasoning and return the shredded meat to the sauce. You can do this much a day or so ahead. When ready to serve, reheat if necessary.
Add the remaining Cognac and re-warm. Serve mounded up on a platter.