Preheat the oven to 325°F.
Make the Paste: Combine garlic and salt to form a paste. Add thyme leaves and mix with 2 tablespoons of olive oil.
Season the Brisket: Generously season the brisket with salt and pepper. In a large Dutch oven, heat the remaining olive oil over medium-high heat and sear the brisket for 4 to 5 minutes on each side until golden.
Add Shallots: Place the halved shallots around the brisket, then spread the garlic-thyme paste on top. Pour in the wine, crushed tomatoes, and add parsley and bay leaves.
Bake: Cover tightly and bake for 3 to 4 hours, basting every 30 minutes, until the beef is fork tender.
Rest and Reduce: Remove the brisket to a cutting board to rest for 15 minutes. Transfer the shallots to a platter. Skim excess fat from the juices, bring to a boil over medium-high heat, and reduce for 5 minutes.
Serve: Slice the brisket against the grain, place on the platter with shallots, and pour the reduced juices on top.