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Place the brisket fat-side down onto a cold stainless steel roasting pan.
Cook the brisket over medium-high heat for 4-5 minutes until evenly brown, then flip to brown the beefy side.
Peel and cut the carrots and celery into 1-inch chunks, slice the onions, and crush the garlic.
Set the browned brisket aside and caramelize the onions in the pan for about 10 minutes.
Add light brown sugar to the onions and cook for 8-10 minutes until golden brown.
Add chopped celery and carrots, cooking for 2 minutes, then add crushed garlic and sauté for 30 seconds.
Add tomato paste and cook for 30 seconds to a minute.
Add flour (or potato starch) and mix, toasting for about 1 minute.
Deglaze the pan with dry red wine, scraping up any fond.
Add beef broth, ketchup, and crushed tomatoes, mixing together.
Add white wine vinegar, bay leaves, thyme, paprika, cayenne pepper, honey, and dijon mustard, mixing and tasting for seasoning.
Nestle the brisket into the braising liquid, cover tightly with aluminum foil, and place in a 300°F oven for 4 hours.
If serving the same day, defat the glaze, slice, and serve.
For better flavor, cool the brisket for 1 hour, refrigerate the liquid overnight, and remove solidified fat.
Slice the brisket against the grain, nestle in the sauce, and reheat in a preheated 375°F oven for about 45 minutes.