Preheat the oven to 325 degrees F.
Generously sprinkle both sides of the brisket with salt and pepper.
Heat the vegetable oil in a Dutch oven or large pot set over medium-high heat.
Add the brisket and cook, turning once, until browned on both sides, 8 to 10 minutes total. (If the brisket does not fit all at once, cut it in half and sear it in batches.)
Remove the brisket from the pot and set aside on a cutting board.
Add the onions, thyme, garlic, and bay leaves to the pot followed by ½ cup of the wine and the vinegar. Cook, stirring often, until the onions soften slightly and the mixture is fragrant, about 5 minutes.
Whisk together the remaining 1 cup wine, honey, onion powder, garlic powder, broth, and 1 teaspoon salt in a medium bowl until fully combined.
If you used a Dutch oven, lay the brisket on top of the onions and pour the wine mixture over the top. Cover and transfer to the oven.
If you used a pot, transfer the onion mixture to a roasting pan and top with the brisket. Pour the wine mixture over the top. Cover tightly with aluminum foil and transfer into the oven.
Cook the brisket for 2 hours. Remove from the oven, uncover, and carefully turn the meat to the other side. Re-cover and continue cooking until the meat is fork-tender, 2 to 2 ½ hours more.
Remove from the oven and transfer the brisket to a cutting board. Cover loosely with foil and let rest for 10 to 15 minutes before slicing.
Locate the thin lines running in one direction along the brisket and use a sharp knife to cut thin slices perpendicular to those lines.
Remove and discard the thyme sprigs and bay leaves from the cooking liquid.
Use a slotted spoon to remove the onions and arrange around the brisket.
Spoon the desired amount of pan juices of the brisket.
Serve hot.I've made this in in the IP - totally delicious, follow any other brisket recipe for cooking time. I used dried thyme. At the end I pulled out the brisket and let the sauce reduce on saute
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