Ingredients
- 3 3 3 Tbsp. kosher salt
- 1/2 1/2 1/2 tsp. black pepper
- 1 1 1 tsp. paprika
- pinch pinch of cayenne
- 5-7 5-7 5-7 pounds beef brisket, not too lean
- 1 1 1 cup red or white wine
- 12 12 12 cloves
- 1 1 1 whole head garlic
- 3 3 3 bay leaves
- 3 3 3 allspice berries
- 6 6 1/4 large onions, peeled and sliced crosswise 1/4 inch thick
- 3 3 3 Tbsp. olive oil
Preparation
Step 1
in a small bowl, mix salt, pepper, paprika and cayenne. Season briskey generously on all sides with salt mixture. Use about 2 Tbsp. and reserve remaining mixture. If possibe, wrap and refrigerate several hours or overnight, then bring to room temperature.
Heat oven to 300. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over brisket, then add cloves, garlic, bay leaves and allspice berries.
Scatter about 1/3 of the sliced onions over brisket. Cover with foil or tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. Be careful not to overcook...you want slices not shreds.
Meanwhile, place large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices witha spataule evry few minutes until caramelized and fork-tender, about 15-20 minutes. Add 1/2 cup water (or broth from brisket pan) to onions and simmer a few minutes more. Onions may be prepared in advance and reheated.
To serve, transfer brisket to cutting board. Trim extra fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan and skim any rising fat from surface.
Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Serve remaining juice separately.