Braised Beef Brisket, Southern Italian Style | America's Test Kitchen

Ingredients

• 1 tablespoon black peppercorns
• 2 teaspoons fennel seeds
• 1 teaspoon red pepper flakes
• 1 beef brisket (about 5 pounds), surface fat retained
• 3 tablespoons vegetable oil
• 1/4 cup dry red wine
• 2 - 4 cups low-sodium chicken broth
• 1 can diced tomatoes (28 ounces)
• kosher salt
• 2 teaspoons dried rosemary
• 2 teaspoons dried oregano
• 3 medium onions , quartered
• 1 head garlic , halved crosswise
• 4 ounces pancetta (or bacon), chopped
• 1/2 cup pitted kalamata olives
• fresh parsley leaves for garnish