Turn on broiler.
Coat brisket with salt and pepper in a roasting pan.
Broil brisket fat side up for 12 mins, turn and broil for 6 mins, or until browned.
Pre-heat oven to 275 F.
In a bowl mix together beef broth, red wine vinegar, honey, paprika, garlic powder, cumin.
In a large pot pour rendered fat from roasting pan with olive oil until, once heated add onions and carrots for 8 minutes and then deglaze pan with red wine.
Add vegetables to bottom of the roasting pan, add beef broth mixture, thyme, bay leaf and peppercorns and place brisket on top.
Cover with foil and put in over for 5 hours.
Let the brisket cook and the refrigerate over night.
The next day preheat oven to 200 F.
Transfer brisket to a baking pan with wire rack and cover with foil.
Reheat brisket for abut an hour or until heated through.
Remove fat from the braising liquid and vegetables and then strain the vegetables from the liquid.
Bring braising liquid to a boil and reduce to a simmer for 30 minutes to make a ‘gravy’.
When ready to serve cut brisket thinly and serve with vegetables and gravy.