- Yield: 10-12 servings
- 2 tbsp Dried thyme
- 2 tbsp Sweet paprika
- 2 tbsp Dried sage
- 1 tbsp Ground pepper
- 1 tbsp Fine sea salt, plus more
- 10 lb Whole beef brisket
- 1/4 cup Grapeseed oil
- 3 lb Medium onions, sliced
- 2 cups Beef stock
- 1 cup Aged red wine vinegar
- 1 cup Tomato puree
- 10 cloves Garlic
- 1 tsp Black peppercorns
- 1 Bay leaf
- 3 Fennel bulbs, cut into wedges
- Combine the thyme, paprika, sage, ground pepper and 1 tbsp sea salt. Rub the brisket all over with the spice mixture and let stand at room temperature for 1 hour.
- Preheat the oven to 300F.
- Heat the oil over medium-high heat in a large flameproof roasting pan. Add the brisket and cook, turning once, until browned, about 8 minutes. Remove the brisket from the pan and set aside.
- Add the onions and a large pinch of salt to the pan and lower heat to medium. Cook, stirring occasionally, until the onions are softened and browned, about 20 minutes.
- Add the beef stock, vinegar, tomato puree, garlic, peppercorns and bay leaf and bring to a simmer.
- Return the brisket to the pan. Tuck the fennel wedges in the liquid around the brisket.
- Tent the pan with foil and bake for about 6 hours and 30 minutes, until very tender. Move the brisket to a carving board, tent with foil and let rest for 20 minutes before carving.
- Skim the fat off the pan liquid and remove the bay leaf.
- Carve the brisket and serve with the pan juices and vegetables.
Recipe adapted from FoodAndWine.com