stir together parsley, sage, and garlic. Set aside. Cut slits in brisket and insert bacon into each. Stir 1/3 cup flour, paprika, 1 teaspoon salt, 1/2 teaspoon pepper. Dredge brisket flor mixture, shaking off excess

In a large dutch oven, over medium-low heat, melt the butter with the oil. Add onion and cook till soft. Raise to medium-high and push onion to one side. Add brisket and scatter garlic-herb mixture, bay leaves, carrots, and gallery around edges of the pot. Cook brisket, turning, until browned on all sides. Stir the herbs and vegetables as needed to prevent from scorching. Transfer meat to a platter and preheat oven to 300°F

Drain off any excess fat from the vegetable-herb mixture. Sprinkle with the remaining 2 tbs flour and stir to incorporate. Add 1 cup of the wine. Place over medium-high heat and bring to a boil. Cook, stirring occasionally, until the liquid is reduced by half. Add remaining 2 cups wine and season with salt and pepper. Bring to a simmer and return the brisket to the pot. Cover, place in the oven, and cook, turning the meat every 45 minutes, until fork-tender, 4-5 hrs.

Transfer the brisket to a platter. Taste the sauce and adjust the seasoning if necessary. Pour over the brisket and serve at once