Preheat oven to 300 degrees F. Season the brisket with salt and pepper.
Add 1/2 tablespoon oil to a cast iron skillet.Over high heat sear the brisket on both sides. This takes about 2 minutes on each side. Take out of the pan and set aside.
Add 1/2 tablespoon oil to the same cast iron pan. Cook carrots, celery and onion for about 3-4 minutes until slightly tender.Add garlic and cook for one minute.
Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer. Take off the heat and add in the bay leaves and season with pepper. Add the brisket back to the pan.
Place in the oven and cover. Cook until tender 3-4 hours. Baste every 30 minutes to an hour. If you run out of liquid add a bit more beef stock. The brisket should be easy to cut and fall apart when you pull at it with a fork.
Take out of the oven and let rest for at least 30 minutes. Cut or shred and serve immediately.