Hanukkah Brisket

• total time: 8 hours 45 minutes

Ingredients

2 tablespoons dried thyme

2 tablespoons sweet paprika

2 tablespoons dried sage

1 tablespoon freshly ground pepper

1 tablespoon fine sea salt, plus more for seasoning

One 10-pound whole beef brisket

1/4 cup grapeseed oil

8 medium onions (3 pounds) sliced

2 cups beef stock or low-sodium broth

1 cup Banyuls vinegar or aged red wine vinegar

1 cup tomato puree

10 garlic cloves, peeled

1 teaspoon black peppercorns

1 bay leaf

3 fennel bulbs, each cut through the core into 1 1/2-inch wedges

Directions

In a bowl, whisk the thyme with the paprika, sage, ground black pepper, and 1 tablespoon of sea salt. Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour.

Preheat the oven to 300°F. In a large flameproof roasting pan set over two burners, heat the oil. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the brisket to a large baking sheet.

Add the onions and a generous pinch of salt to the roasting pan. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 20 minutes. Add the beef stock, vinegar, tomato puree, garlic, peppercorns, and bay leaf; bring to a simmer. Return the brisket to the roasting pan, then nestle the fennel in the braising liquid around it.

Tent the brisket with foil and bake for about 6 hours and 30 minutes, until very tender. Transfer the brisket to a carving board, tent with foil, and let rest for 20 minutes.

Skim the fat off the braising liquid and discard the bay leaf. Carve the brisket and transfer to a platter. Serve with the pan juices and vegetables.