1 6-8 lb. beef brisket
3 Tbsp. salt
2 tsp. cracked black pepper
1/4 c. Robust EVOO or Rosemary Olive Oil
3 med. yellow onions, peeled and sliced
2 red onions, peeled and sliced
4 shallots, peeled and sliced
6 garlic cloves, peeled and minced
1 c. sherry wine
1/2 c. Moscatel Wine Vinegar
1 c. beef broth
2 Tbsp. tomato paste
pinch of dried rosemary
2 bay leaves
fresh rosemary for garnish (optional)
Preheat oven to 300F. Pat brisket dry with paper towels and season with salt and pepper. Heat olive oil in an extra large skillet over med-high heat. Once the oil is hot, carefully add the brisket. Sear the brisket until richly seared and dark brown, about 2 - 3 minutes per side. Remove from the pan and set aside.
Add the onions, shallots and garlic to the pan and saute for 1 - 2 minutes. Deglaze the pan with the sherry wine, using your spoon to scrape up any browned bits, bring to a simmer.
Once simmering add the vinegar, broth, tomato paste, rosemary and by leaves, stir to combine.
Return the brisket and any juices back to the pan snuggling it among the onions. Cover the pan and place in the oven. Roast for 4 - 6 hours or until the roast is fork tender.
Remove the brisket from the oven and set aside to rest for 30 minutes before slicing and serving. Serve with onions on top and garnish with fresh rosemary.
Serves 6 - 8