1. Leave brisket on the counter for half an hour to come to room temperature.
2. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the top off the head of garlic and place it on a small piece of Gefen Parchment Paper. Place the thyme sprigs underneath and around the sides of the garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly in foil and bake for half an hour, or until soft.
3. Heat three tablespoons avocado oil in a roaster pan. Sprinkle roast generously with salt and pepper. Sear for two to three minutes on each side. Remove from heat. Squeeze out the roasted garlic cloves and smear all over the roast (use gloves for this). Add the thyme.
4. Lower oven heat to 350 degrees Fahrenheit (175 degrees Celsius).
5. Meanwhile, let the prunes steep in the boiling water for about half an hour or until softened. Blend together with the water, remaining one tablespoon oil, wine, tomato paste, silan, onion soup mix, and additional salt and pepper. You’ll have a nice thick sauce. Pour over the roast, cover well, and bake for approximately two and a half hours. If you see that the gravy seems to have cooked out somewhat, add a little bit of water.
6. Remove roast from oven. Cool. Refrigerate and slice when cold. Freezes well. (Best to freeze gravy separately.)
Tips: Serve extra gravy over rice, potatoes, or sweet potatoes. You can even freeze some and add it to your cholent. It’ll be your best cholent ever!
Notes: I like to heat my sliced meat in gravy, covered, for at least a half hour before serving so it’s very soft.