Brisket Bourguignon

Name: Brisket Bourguignon
Ingredients: 1 small bunch thyme; 5 sprigs parsley, plus chopped leaves for serving; 2 bay leaves; 1 4-lb. piece untrimmed flat-cut beef brisket, excess fat trimmed; 6 tsp. Diamond Crystal or 3½ tsp. Morton kosher salt, divided; Freshly ground pepper; 2 Tbsp. vegetable oil; 4 oz. bacon (about 4 slices), coarsely chopped; 8 oz. crimini mushrooms, halved, quartered if large; 1 large carrot, peeled, coarsely chopped; 2 cups frozen pearl onions (from a 14.4-oz. bag), thawed; 5 garlic cloves, smashed; 2 Tbsp. all-purpose flour; 2 Tbsp. tomato paste; 3 cups dry red wine; 3½ cups low-sodium beef broth

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Place a rack in lowest position of oven; preheat to 350°. Tie 1 small bunch thyme, 5 sprigs parsley, and 2 bay leaves together with kitchen twine; set aside.

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