meat | gluten-free | freezes well | yields 8-10 servings

1 beef brisket (4-5 lb /1.8-2.3 kg)

2 tsp kosher salt

1 tsp black pepper

1 Tbsp onion powder

1 Tbsp garlic powder

2 Tbsp olive oil

3 large onions, thinly sliced

1/4 cup chopped fresh parsley

1 can (6 oz/170 g) tomato paste

2 Tbsp honey

3 bay leaves

1/2 cup balsamic vinegar

3/4 cup dry red wine or water

1. Coat a large roasting pan with nonstick cooking spray. Add brisket; sprinkle with salt, pepper, onion powder and garlic powder. Rub brisket with spices to coat on all sides.

2. In a large nonstick skillet, heat oil over medium heat. Saute onions for 5 minutes, until softened. Stir in parsley, tomato paste, honey, bay leaves, vinegar and wine. Simmer for 5 minutes, stirring occasionally. Let cool.

3. Pour sauce over, around, and under the brisket. Cover and marinate in the refrigerator for at least 1 hour or overnight, turning occasionally.

4. Preheat oven to 325°F. Bake, covered, for 3-3½ hours or until meat is fork-tender. Calculate 45 minutes per pound to determine the cooking time. Discard bay leaves. Let cool.

5. Refrigerate several hours or overnight. Discard hardened fat from gravy. Trim excess fat from brisket. Slice against the grain to desired thickness.

6. Reheat, covered, in pan gravy at 350°F for 25-30 minutes.

Norene’s Notes

Slow Cooker Method: Season brisket and prepare sauce as above; add to slow cooker insert coated with nonstick cooking spray. Marinate overnight in the refrigerator. Place insert into slow cooker; cook on low for 8-10 hours.

Ask your butcher to cut a very large brisket (8 lb/3.6 kg) in half. Total cooking time will be the same as for one 4 lb/1.8 kg brisket.

Brisket should be cooked “low and slow,” with lots of onions. The internal temperature should not rise above 180°F on a meat thermometer; after it reaches 200°F, the brisket will become dry.