Step 1

Heat oven to 300 degrees.

Step 2

Pat the brisket dry and season generously with salt and pepper. For best results, do this step in advance (up to 24 hours). Before cooking, be sure to pull it out of the fridge and let it come to room temperature.

Step 3

In a large Dutch oven or heavy pot with lid, heat 1-2 tbsp. of oil/fat over medium-high heat. Once hot, brown the brisket on each side (working in batches if it’s cut in two pieces). Remove and set aside on a plate.

Step 4

Reduce the heat to medium-low. If your pot was smoking, let it cool down for a minute. Add an additional tbsp. of oil and stir in the red onions. Allow them to cook, stirring occasionally for about five minutes. When the onions are beginning to soften, sprinkle in the sugar and stir. At this point the onions should just start to caramelize,  and this is when you will add in the garlic. Cook garlic until fragrant, which is about 30 seconds to one minute.

Step 5

Deglaze the pot by pouring in the balsamic vinegar, scraping up bits at the bottom. Turn the heat off and let liquids boil for a minute, allowing the onions to soak up the juices. Add the stock, thyme and bay leaf. Nestle the brisket in the onions until partly submerged and cover the pot with lid.

Step 6

Transfer to the oven and cook for approximately 2 1/2 – 3 hours or more. Half way through you can check the meat, basting it with the liquid and adding a splash of stock if it seems to be drying out. The meat will be ready to serve when it begins to shred apart when pulled with a fork.

Step 7

Slice the brisket against the grain and serve with the reduced sauce and caramelized red onions.