Ingredients
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3 large Vidalia onions
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1 (3 lb) flat-cut boneless beef brisket
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1 tbsp canola oil
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1 tbsp brown sugar
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1 tbsp all-purpose flour
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2 tbsp tomato paste
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1 cup reduced-sodium beef broth
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1 cup red wine
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8 sprigs thyme
Steps
1
Preheat oven to 325°F. Halve each onion and thinly slice. Trim the brisket of excess fat. Season with salt and pepper. In a 12-inch skillet, heat the oil on high. Add brisket and cook 4–5 min. per side, until browned. Transfer to a roasting pan.
2
Reduce heat under same skillet to medium. Add onions and sugar to skillet. Season with salt and pepper. Cook 10 min., until onions are golden, stirring occasionally.
3
Into skillet, stir the flour and tomato paste. Cook 30 sec. Add the broth, red wine, and thyme. Heat to a boil, then remove from heat.
4
Carefully pour onion mixture over brisket and tightly cover pan with foil. Cook 3–4 hours, until fork-tender.
5
Remove from oven and let rest 15 min. Discard thyme sprigs. Slice brisket against the grain and serve with onions and cooking liquid.
Tips
Garnish with finely chopped parsley for a pop of freshness.
