OVEN-BRAISED BRISKET & ONIONS

Makes 8 to 10 servings

This is a simple, old-fashioned recipe that is certain to become a family favorite. And you essentially put a bunch of really great ingredients in a pot and walk away for three hours. What’s even better is that this dish gets even tastier after a day or so.

Brisket is a cut of beef taken from the breast section. It is a tough piece of meat, but with long, slow cooking, it becomes delicious. Brisket is divided into two sections. The flat cut has less fat and is usually more expensive than the more flavorful point cut, which has more fat. (Fat equals flavor—you make the call.) Corned beef is made from brisket, so make certain to tell your butcher you want fresh, not corned, brisket.

2 plus 2 tablespoons canola oil

1 (5 to 6-pound) piece beef brisket (not corned beef)

Coarse salt and freshly ground black pepper

3 large yellow onions, cut into ½ inch slices

4 garlic cloves, finely chopped

2 teaspoons paprika, preferably Hungarian

2 bay leaves

3 cups beef stock or reduced-fat, low-sodium beef broth, more if needed

• Preheat the oven to 375°F.Heat 2 tablespoons canola oil in a large Dutch oven over medium-high heat. Pat the brisket dry and season with salt and pepper to taste. Sear the brisket on both sides 8 to 10 minutes. (A good dark brown sear is important and equals flavor.) Transfer the meat from the pot to a plate.

• Add the remaining 2 tablespoons oil to the Dutch oven over medium-high heat. Add the onions and cook, stirring, until softened and beginning to turn golden, 5 to 7 minutes. Add the garlic, paprika, and salt and pepper to taste, and cook until fragrant, 45 to 60 seconds. Add the bay leaves and beef broth, and bring to a boil.

• Return the seared brisket to the Dutch oven, leaving the lid ½ inch ajar. Transfer to the oven and bake until tender, about 3½ hours. Add more water or stock as needed throughout the roasting time.

• Remove the pot from the oven. Transfer the brisket to a cutting board. Remove and discard the bay leaves. Using a handheld blender, purée the onions to smooth. Taste and adjust for seasoning with the salt and pepper. Slice the brisket against the grain and serve with the onion purée.