If it's done right, you can eat it with a spoon!
Beef Brisket or Pot Roast
Beef brisket, 3-4 lbs
Salt and pepper
Vegetable oil
2 - 3 lbs onions, sliced thin
1 T tomato paste
2 T brown sugar
4 - 5 cloves of garlic, minced
1/4 c flour
3/4 c dry red wine
Up to 2 c broth (half beef and half chicken)
3 bay leaves
3 large sprigs of thyme
Quartered potatoes, large chopped carrots, other root vegetables
1 T cider vinegar
Set out the meat for about 1/2 hour and let it dry and warm up. Salt and pepper it generously. Preheat the oven to 300 with the rack in the middle-low position. Slice up the onions and garlic and set aside.
In a Dutch oven, brown the meat over medium-high heat until well browned, about 5 minutes per side. Place the meat on a plate and set it aside. Lower the heat to medium and cook the onions along with the tomato paste and sugar until onions are soft and beginning to brown, about 10 minutes. Stir in the garlic and flour, and cook for about a minute, stirring. Stir in the wine to deglaze the pot; cook until almost completely evaporated, and then return the brisket to the pot, on top of the onions. Add the broth, bay leaves, and thyme, enough broth to come up 1/3 to 1/2 way up the sides of the meat. Bring the broth to a simmer, cover with foil and with the lid, and stick it in the oven for 3 to 4 hours. Add the vegetables around the meat, submerging them as best as possible for the last 1 1/2 to 2 hours of cooking time.
Optional serving methods:
1. Transfer the brisket and vegetables (not the onions) to a platter, tent with foil, and let it rest for at least 10 minutes. Place the pot on the stove top, add 1 T cider vinegar and bring to a low boil to reduce the sauce somewhat, about 5 minutes, fishing out the bay leaves and thyme. When the sauce is reduced enough, slice the brisket, arrange on the platter, and pour the sauce over. Serve onto plates.
2. Or, transfer the brisket and vegetables (not the onions) to a platter, and tent with foil. Let it rest for 15 minutes, and then slice. Place the pot on the stove top, add 1 T cider vinegar and bring to a low boil, fishing out the bay leaves and thyme. Place the meat and vegetables back into the sauce and serve directly from the pot, probably into bowls.