On a large plate or baking sheet, mix the flours, salt, pepper and garlic powder. Coat the brisket on all sides with the flour mix.
Over medium heat, drizzle a little olive oil in a large and deep oven-safe pan. Sear the brisket on all sides until nicely browned. Remove and set aside on a plate to rest.
In the same pan (no need to clean it) cook your sliced onions until they are slightly browned. Add your garlic and cook for a few more minutes stirring to keep it from burning.
Add your red wine, tomato paste, bay leaves and thyme. Stir to scrape up any bits that may have started sticking to the pan. Allow it to come to a boil and reduce slightly.
Turn off the heat on your stove. Carefully place the brisket back in your pan. Pour chicken stock on top. Cover the pan and place in your oven. Bake for approximately 4 hours at 325 degrees or until a fork can easily pierce the meat and it comes apart easily.
You can serve it immediately or put it in the fridge overnight and reheat it for about an hour at 250 degrees when read to eat. You can also skim the fat off of the pan juices, remove the bay leaves, strain it and put it in a pan on high heat. Bring it to a boil and let it reduce until it gets to your desired consistency. Serve with the reduced pan sauce and Addictive Horseradish Sauce.
