Brisket with Onions and Leeks

By seamline

Janey Miller Passover, 2017

Ingredients

• 1- 5.5 -6 lbs.brisket, trimmed with a thin layer of fat
• Kosher salt and freshly ground black pepper
• 3 T canola oil
• 1/4 c flour
• 1 lb. yellow onions, halved and sliced 1/3" thick
• 1 lb. red onions, halved and sliced 1/3" thick
• 3 large leeks, white and light green parts only, halved and sliced
• 6 large garlic cloves, sliced
• 3/4 c dry red wine
• 1/2 c canned beef stock
• 6 springs fresh thyme, tied with kitchen string
• 3 T tomato paste

Details

Servings 8
Cooking time 300mins
Adapted from google.com

Preparation

Step 1

Sprinkle brisket with 2t. salt, wrap it well and refrigerate overnight. This is more important than you think!
The next day, preheat the oven to 350*
In a very large Dutch oven, heat the oil over medium-high heat. The pot should be large enough for the brisket to lie flat.
Sprinkle 1T salt and 1t. pepper all over the brisket. Sprinkle the flour all over and dust off the excess.
Brown the brisket in the oil for 5 minutes on each side, adding more oil if necessary. Transfer to a large roasting pan and set aside.
Put all onions and leeks in the dutch oven, adding a few T of oil if the pot is dry and saute over medium to medium-high heat for 15 minutes, scraping up any brown bits, until the onions are tender and begin to brown. Add the garlic and cook for 2 minutes. Add the wine, beef stock and thyme and cook for 3 minutes, scraping up any brown bits.
Spoon half the onion and leek mixture under the brisket. Spread the tomato past evenly on top of the brisket. Spoon the rest of the onions and leeks on top of the brisket, covering the tomato paste. Wrap the roasting pan tightly with heavy=aluminum foil. roast for about 3-1/2 hours, until the meat is extremely tender when tested with a fork.
Discard the thyme bundle and allow the meat to rest at room temperature for 15 minutes before slicking thickly across the grain.
Serve the meat with warm onion mixture spooned on top. Sprinkle with salt and serve hot.

MAKE AHEAD: refrigerate the cooked brisket and vegetable for up to 2 days. slice the cold meat, put it back in the pan with the vegetables, cover with aluminium foil and reheat in a 325* oven for 40-45 minutes.