Brisket with Melted Onions

Ingredients

Instructions

1. 1Stir together salt, paprika, black pepper, thyme, and oregano in a small bowl. Rub brisket all over with salt mixture; set aside.
2. 2Pour 1 cup hot water over porcini mushrooms in a medium bowl. Let stand until rehydrated, about 20 minutes. Drain mushrooms, reserving soaking liquid. Rinse and coarsely chop mushrooms; set aside.
3. 3Preheat oven to 350°F. Heat oil in a stainless steel or nonreactive roasting pan on the stove over medium-high. Add brisket to roasting pan, fat side down, and cook until well browned, 5 to 6 minutes. Flip and cook until both sides are well browned, 3 to 4 minutes. Transfer brisket to a large rimmed baking sheet; set aside. Add vermouth and chicken stock to roasting pan. Pour in mushroom soaking liquid, stopping before you reach the grit at the bottom of the liquid; discard grit and remaining liquid. Cook over medium, scraping to release browned bits from bottom of pan, until simmering, about 2 minutes. Stir in tomatoes, bay leaves, and chopped mushrooms.
4. 4Return brisket to roasting pan, fat side up. Scatter onions and garlic on top of and around brisket. Bring to a boil over medium-high. Transfer pan to preheated oven, and roast, uncovered, until onions on top of brisket begin to brown, about 30 minutes. Cover pan tightly with aluminum foil, and continue roasting until a meat thermometer inserted into thickest portion of brisket registers 200°F and meat is fork-tender, 2 hours to 2 hours and 30 minutes.
5. 5Transfer brisket to a cutting board, and tent loosely with foil to keep warm. Place roasting pan on stove over medium, and bring to a simmer. Simmer, stirring occasionally, until sauce reduces slightly, 10 to 15 minutes. Remove from heat; discard bay leaves, and skim off excess fat. Season sauce to taste with additional salt.
6. 6Thinly slice brisket against the grain. Arrange brisket slices on a serving platter, and spoon sauce and onions over top.