- 2 tablespoons dried thyme
- 2 tablespoons sweet paprika
- 2 tablespoons dried Sage
- 1 tablespoon freshly ground pepper
- 1 tablespoon fine sea salt, plus more for seasoning
- 1 – 10 pound whole beef brisket
- 1/4 cup grape seed oil
- 8 medium onions (3 pounds) sliced
- 2 cups beef stock or low sodium broth
- 1 cup Banyuls vinegar or aged red wine vinegar
- 1 cup tomato purée
- 10 garlic cloves, peeled
- 1 teaspoon black peppercorns
- 1 Bay leaf
- 3 fennel bulbs, each cut through the core into 1 1/2 inch wedges
- In a bowl, whisk the fine with the paprika, Sage, ground black pepper and 1 tablespoon of sea salt. Rub the spice mixture over the brisket and let stand at room temperature for 1 hour
- Preheat the oven to 300°F. In a large flameproof roasting pan set over 2 burners, heat the oil. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the brisket to a large baking sheet.
- Add the onions and a generous pinch of salt to the roasting pan. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 20 minutes. Add the beef stock, vinegar, tomato purée, garlic, peppercorns and Bay leaf and bring to a simmer. Return the brisket to the roasting pan, then nestle the final in the braising liquid around it.
- Kent the brisket with foil and bake for about 6 hours and 30 minutes, until very tender. Transfer the brisket to a carving board, tent with foil and let rest for 20 minutes.
- Skim the fat off the braising liquid and discard the Bay leaf. Card the brisket and transfer to a platter. Serve with the pan juices in the vegetables.
The cooked brisket and vegetables can be refrigerated in the braising liquid overnight. Reheat gently before serving.