Rachael's Brisket Braised in Wine & Tomato

Pat brisket dry and bring to room temp for 30 minutes.
 
Heat a large Dutch oven over high heat with olive oil, 2 turns of pan, and preheat oven to 350˚F with rack at center oven. Season meat with salt and pepper and brown both sides, fat cap down first, and brown evenly, about 10 minutes. Remove, then reduce heat a bit and add the celery, 2 chopped carrots, onions, garlic, spices, tomato paste and herbs, stir 4-5 minutes, then add tomatoes and break them up, add wine and bring to boil, then add beef back, cover and roast 3 hours.

 
For the gremolata, combine the finely chopped herbs, lemon zest and fresh horseradish to taste. Stir in the chopped nuts just before serving.
 
After 3 hours, uncover the brisket and add remaining carrots, nesting them under and around the beef, fat cap up. Roast 30 minutes more or until carrots are just tender and top of beef is browned, and remove from oven. Let rest 10 minutes, then skim fat and remove the beef. Slice against grain, and surround with carrots. Whisk and thicken sauce over moderate heat, then spoon over meat and pass at table.