Method

Preheat oven to 350°F.  Pat brisket dry.  Spread with garlic and black pepper.

Heat oil in a flameproof roasting pan over medium-high heat.  Brown the brisket, about 3 minutes each side.  While it is searing, scatter onions around it.

Remove the brisket, reduce the heat to medium, and cook the onions until very brown, about 4 minutes more.  Add the wine and beef stock.  Cook for 1 minute, scraping up the browned bits.  Stir in chili sauce, vinegar, sugar and bay leaf.

Taste the sauce and adjust the seasoning.  Return the meat to the pan and spoon the sauce over it.  Cover the pan tightly with aluminum foil, and roast until the brisket is fork-tender, 2 to 3 hours.  Remove the pan from the oven, uncover, and let cool in the pan, then refrigerate overnight.  Remove the bay leaf, slice the meat, and return it to the sauce.  Reheat in a 350°oven for 25 to 30 minutes.

Serves: 6 to 8

From the Joy of Cooking 2009 Calendar - click for cooking calendar page

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