This was one of my patented “way too ambitious for a weekday” meals. But A) it went really well with this delicious rye bread we picked up in Richmond and B) We fed ourselves all week with leftovers.
1 5-6 pound brisket (I should have trimmed mine)
3 tbsp oil
1/4 cup Wondra flour (I used regular and it was fine)
1 pound yellow onions, sliced
1 pound red onions, sliced
3 large leeks, white and light green only, sliced and halved
6 garlic cloves, sliced
3/4 cup red wine
1/2 cup beef stock
6 sprigs thyme
3 tbsp tomato paste
Sprinkle brisket with salt, wrap and refrigerate overnight (I neglected to do this step and it still turned out reasonably well, but would do it if I made it again).
Preheat oven to 350.
Season brisket with salt and pepper. Rub flour all over. Brown for five minutes per side. Remove from pot.
Add onions, leeks, and a bit of oil to the dutch oven and cook for about 15 minutes. Add garlic and cook for two minutes. Add wine, beef broth and thyme and cook for three minutes.
In a roasting pan, place half leek mixture. Add brisket. Cover with tomato paste. Cover with remaining onions mixture. Wrap with foil and roast for 3.5 hours. Let rest for 15 minutes and slice.