Serves: 6-10. This dish takes 3 days, start to finish, but very little active cooking time.
for the rub:
1 T salt
2 tsp sugar
2 tsp ground cumin
1 tsp ground black pepper
½ tsp ground coriander
2 tsp paprika
for the braise:
oil for browning and braising
salt & pepper
2 large onions, sliced
2 large carrots, sliced
4 Tbs Bobbie's Boat Sauce
1 bay leaf
2 Tbs tomato paste
3 cloves garlic
1 1/2 cup red wine
1 1/2 cups chicken or beef stock, or water
The night before, combine seasonings for the rub and work into brisket. Refrigerate overnight.
Preheat oven to 325. In a large, heavy-bottomed braising pan or dutch oven (with a tight fitting lid), heat oil, and sear beef for about 5 min on each side, until nicely browned. Season with salt and pepper. Remove beef.
Heat more oil, add onions and cook until soft. Add carrots and continue to cook until onions are golden, adding more salt & pepper, then stir in Bobbie's Boat Sauce, tomato paste, and garlic.
Return meat to the pan, add wine and stock, and bring to everything just to boil, then remove from heat.
Distribute some of the onions and carrots over the meat. Make a parchment tent over the meat, affix a tight fitting lid, and cook in oven undisturbed 2.5-3.5 hours, until meat is fork tender.
Once fork tender, pull from the oven and refrigerate, overnight, in its juices.
The next day: discard the solidified fat. Remove brisket and slice, against the grain, place in a clean, oven-proof serving dish. Remove bay leaf from the solidified juices and process the gravy in a blender, then cover the brisket. reheat at 300-350 to serve.