Preheat oven to 300°F (150°C). Pat the brisket dry with paper towels. Mix salt, pepper, and smoked paprika and rub all over the meat.

Heat vegetable oil in a Dutch oven over medium-high heat. When shimmering, sear the brisket 4–5 minutes per side until deeply browned. Transfer brisket to a plate.

Reduce heat to medium. Add onions, carrots, and celery to the pot; sauté 6–8 minutes until softened. Add garlic and cook another minute until fragrant.

Pour in the red wine (if using) and scrape up browned bits. Add beef broth, crushed tomatoes, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir to combine.

Nestle brisket back into the pot, fat side up. The liquid should come about halfway up the meat. Cover tightly.

Place pot in the oven and braise for 3.5 to 4 hours, or until the brisket is fork-tender. Check once halfway through; if the liquid is low, add a splash of stock.

Transfer brisket to a cutting board and tent with foil. Let rest 15–20 minutes.

While the brisket rests, skim any excess fat from the braising liquid. Simmer the remaining sauce on the stovetop to reduce slightly and concentrate flavors.

In a saucepan, bring 4 cups water + 1 cup milk (or stock) and 1 tsp salt to a simmer. Slowly whisk in grits, reduce heat to low, and stir frequently. Cook 20–25 minutes until thick and creamy. Stir in butter, Parmesan, parsley, chives, and pepper.

Slice brisket against the grain into 1/4-inch slices. Spoon a generous portion of herb grits onto each plate, top with brisket slices, and spoon warm braising sauce over the meat.