- 3½ pounds brisket
- Pinch of kosher salt
- Pinch of black pepper
- 4 tablespoons unsalted butter
- 5 pounds small yellow onions, peeled and halved through the root
- 1 cup dry white wine
- 1 cup veal or chicken stock
- 1½ tablespoons fresh thyme leaves
- 1 tablespoon freshly ground black pepper
- 1 celery stalk, diced
- 1 tomato, diced
- 4 garlic cloves
Preheat oven to 350°F. Sprinkle brisket with salt and pepper. Let stand 15 minutes. Melt butter in Dutch oven over medium heat. Arrange onions in Dutch oven, cut-side down. Cook over medium heat about 7 minutes, until well browned on bottom. Pour wine and broth over onions, covering them by 1 inch. Add thyme and pepper. Bring liquid to simmer.
Place brisket, fatty-side up, atop onions. Sprinkle celery, tomato and garlic over brisket. Cover and cook in the oven about 3½ hours, turning once, until very tender. Transfer brisket to serving platter.
Boil braising liquid over high heat until reduced by half, about 15 minutes. Purée liquid and vegetables in food processor. Strain through a fine mesh sieve. Serve sauce alongside the brisket.
Serves 6-8 / Recipe from www.winemag.com