1 (5 – 6 pound) brisket, first cut
¼ cup flour
Paprika, generous amount (this makes the sauce dark and full bodied)
5 cloves fresh garlic, chopped
3 tablespoons olive oil
3 yellow onions, sliced
¾ cup chicken stock
¾ cup red wine
10 carrots, peeled and sliced in long chunks
Dredge brisket in flour and shake off excess.
Generously season brisket with salt, pepper, paprika, garlic powder, and fresh garlic (on both sides).
Sear the meat under the broiler until toasty dark brown on both sides, about 4 minutes each side. Watch closely though because the broiler works fast.
While the meat is broiling, heat olive oil in a large dutch oven.
Saute onion until soft and caramelized; about 11 minutes.
Take the meat out and add it to the top of the onions.
Add the chicken stock, a little more olive oil, red wine, and carrots.
Cover and cook slowly on low heat for about 3 – 3 ½ hours.
Let the meat rest at least ½ hour before slicing.
Return the meat to the sauce before reheating.