Onion Pot-Roasted Brisket

Source: Renée Adler Ascher (bubbeskitchen)

adapted by http://theresalwaysthyme.blogspot.com

1 tablespoon canola oil

6 lbs. first cut brisket

(1 meaty lamb shank optional)*

6 large cloves garlic, crushed through a press

1 1/2-teaspoons fresh thyme or 1/2 teaspoon dry

1 teaspoon kosher salt or to taste

1 teaspoon freshly ground pepper

4 large onions - 2 coarsely chopped, 2 cut into 1/2 inch rings

2 medium carrots, scraped and sliced 1/4 inch thick

1 1/2 cup beef stock or low sodium canned chicken broth

1 1/2 cups kosher dry red wine (good enough to drink)

2 tablespoons tomato paste

Note: added the lamb shank because it imparts a more complex flavor.

• Preheat oven to 300º.

• Heat oil in large ovenproof casserole on moderately hot flame.

• Add meat, let rest in pot before turning, brown on all sides (about 3-5 mins).

• Rub meat top with garlic and thyme, then with 1/2 of the salt and pepper.

• Turn over; season other side with balance of salt and pepper.

• Pack chopped onion on top of meat.

• Bake, uncovered, for one hour.

• Turn brisket over, sprinkle with sliced carrots and onions.

• In bowl, whisk together the stock and tomato paste. Add to brisket with the wine.

• Cover and bake 3 1/2 hours.* Check for doneness in 2 1/2 to 3 hours if prime is used

• Transfer meat to a carving board, slice on the diagonal into 1/2 inch thick slices.

• Skim off fat from pan juices.

• Serve vegetables and juices spooned over meat.

Hints:

• Can be cooked ahead of time. Slice, put in baking dish with vegetables and juices. Cover tightly with heavy-duty aluminum foil. Will keep 2-3 days in refrigerator. Reheat in 350º oven for 20-30 minutes or until hot throughout.

• I also like to brown a meaty lamb shank or 2, and/or lamb neck bones at the same time as the brisket