Preheat your oven to 300°F (150°C).

Season the brisket generously with salt and black pepper on all sides.

In a large Dutch oven, heat the olive oil over medium-high heat. Add the brisket and sear until browned on all sides, about 4-5 minutes per side. Remove the brisket from the pot and set it aside.

In the same pot, add the sliced onions, carrots, and celery. Sauté until the onions are translucent, about 5-7 minutes.

Squeeze the roasted garlic cloves from their skins into the pot, stirring to combine with the vegetables.

Gently fold in the fresh gooseberries, allowing them to soften slightly.

Pour in the beef bone broth, scraping the bottom of the pot to deglaze. Stir in the apple cider vinegar, brown sugar, Dijon mustard, thyme, and rosemary.

Return the brisket to the pot, ensuring it’s submerged in the liquid. Bring the mixture to a simmer.

Cover the pot with a lid and transfer it to the preheated oven. Braise for 3-4 hours, or until the brisket is tender and easily shreds with a fork.

Once the brisket is cooked, remove it from the pot and let it rest for 15 minutes. Strain the cooking liquid into a saucepan, discarding the solids. Bring the strained liquid to a boil and reduce to a simmer until thickened, about 10-15 minutes.

Slice the brisket against the grain, serve with the rich bone broth gravy drizzled over the top, and garnish with additional fresh herbs if desired.