In a bowl, whisk the thyme with the paprika, sage, ground pepper and 1 tablespoon of sea salt.

Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour.

Preheat the oven to 300 degrees F. In a large flameproof roasting pan set over 2 burners, heat the oil. Add the brisket to the roasting pan and cook over moderately high heat, flipping once, until browned, about 10 minutes.

Add the carrots, celery, onion and leeks to the roasting pan. Add the bottle of wine, tomato paste, garlic, peppercorns and bay leaf and bring to a simmer. Gently stir to incorporate the tomato paste into the sauce.

Tent the brisket with foil and bake for about 6 hours, or until very tender. Transfer the brisket to a carving board, tent with foil and let rest for 20 minutes. Reserve the pan juices.

As the brisket rests, make the gravy. Strain and pour liquid from the roasting pan into a large measuring cup, skimming the fat off. Place broth in a large saucepan over medium heat. Bring to a strong simmer and cook until reduced by 25-40 percent. You want a nice strong beefy, winey sauce flavor. Season with salt and a few teaspoons of Banyuls vinegar to taste.

Next, make the roux. For every cup of broth place 1 tablespoon each of butter and flour in another saucepan and cook for 3 minutes over medium heat, stirring frequently. Add the liquid reduction to the roux, whisking constantly as you pour. Continue simmering until thickened to gravy consistency. Adjust seasoning again.

Carve the brisket and transfer to a platter. Serve with gravy and roasted vegetables.