Brisket with Onions &Leeks

The next day after allowing your brisket to set overnight, preheat the oven to 350 degrees.

In a very large (13 inch) Dutch oven, heat the canola oil over medium-high heat. The pot should be large enough for the brisket to lie flat. Sprinkle 1 tbl salt and 1 tsp pepper all over the brisket. Sprinkle the flour all over and dust off the excess. Brown the brisket in the oil for 5 minutes on each side, adding more oil if necessary. Transfer to a large roasting pan and set aside.

Put the yellow oinions, red onions and leeks in the Dutch oven adding a few tablespoons of oil if the pot is dry and saute over medium to medium-high heat for 15 minutes, scraping up any brown bits, until the onions are tender and begin to brown. Add the garlic and cook for 2 more minutes. Add the wine, beef stock and thyme and cook for 3 minutes, scraping up any brown bits. Spoon half the onion and leek mixture under the brket in the pan. Spread the tomato paste evenly on top of the brisket. Spoon the rest of the onions and leeks on top of the brisket, covering the tomato paste. Wrap the roasting pan tightly with heavy-duty aluminum foil. Roast for 3 ¹⁄₂ hours, until the meat is extremely tender when tested with a meat fork.

Discard the thyme bundle and allow the meat to rest at room temperature for 15 minutes before slicing thickly across the grain. Serve the meat with the warm onion mixture spooned on top. Sprinkle with salt and serve hot.