A recipe by Julie Van Rosendaal
Preheat the oven to 300˚F.
Pat the brisket dry with paper towel and sprinkle it generously with salt and pepper.
Heat a drizzle of oil in an ovenproof shallow pot or braising dish set over medium-high heat and brown the meat on all sides. Move it to one side and add the onion to the pan; cook for 3-4 minutes, until starting to soften. Add the garlic and cook for another minute.
Add the butter, tomatoes, wine, and thyme to the pot, stir to combine, cover and braise for 3 hours, or until the meat is very tender.
Pull the beef apart with two forks and serve with the pasta, topped with freshly grated Parmesan.