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.

• 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