Brisket with Onions

Instructions

1. Season the brisket
   Pat the brisket dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Let the meat sit at room temperature for 30 minutes before cooking.
2. Sear the meat
   Preheat the oven to 325°F (165°C). Heat the vegetable oil in a large Dutch oven or heavy-bottomed roasting pan over medium-high heat. Add the brisket and sear until deeply browned on all sides, about 4-5 minutes per side. Transfer the brisket to a plate.
3. Caramelize the onions
   Reduce heat to medium and add the sliced onions to the same pot. Cook, stirring occasionally, until the onions are soft and caramelized, about 15-20 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Build the braising liquid
   Stir in the tomato paste, brown sugar, and paprika, cooking for 2 minutes. Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits. Add the bay leaves and thyme sprigs.
5. Braise the brisket
   Return the brisket to the pot, fatty side up, nestling it into the onion mixture. The liquid should come about halfway up the sides of the meat. Cover tightly with a lid or heavy-duty aluminum foil. Transfer to the preheated oven and cook for 3 to 3.5 hours, until the meat is fork-tender.
6. Rest and slice
   Remove the brisket from the oven and let it rest in the cooking liquid for 20 minutes. Transfer the meat to a cutting board. Remove any twine if present, and slice the brisket against the grain into ¼-inch thick slices.
7. Prepare the sauce
   While the meat rests, skim excess fat from the surface of the cooking liquid. Remove the bay leaves and thyme sprigs. If you prefer a smoother sauce, blend some or all of the onions and cooking liquid together, or leave as is for a chunkier texture.
8. Serve
   Arrange the sliced brisket on a serving platter. Spoon the onion sauce over the meat, garnish with chopped fresh parsley, and serve hot. The brisket can also be refrigerated overnight and reheated the next day for even better flavor.