INGREDIENTS

Brisket

• 2 cups dry red wine, such as cabernet sauvignon
• 1 (14.5-ounce) can petite diced tomatoes
• 1/3 cup tomato paste
• 1 tablespoon olive oil
• 3-3 1/2 pound center cut brisket, trimmed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 carrots, peeled and chopped
• 3 celery stalks, sliced
• 5 garlic cloves, minced
• 1 1/2 teaspoons chopped fresh thyme

Spicy Red Onion Jam

• 1 tablespoon olive oil
• 3 1/2 pounds red onions, thinly sliced
• 6 tablespoons sugar
• 3 tablespoons raspberry vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

DIRECTIONS

1. Preheat the oven to 325°F. 

2. For the brisket, combine the wine, tomatoes and tomato paste in a bowl. 

3. Heat the oil in a 7-quart cast iron casserole or large heavy bottomed pot over medium-high. Season the brisket with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper; add to the casserole and cook until browned, 4-5 minutes per side. Transfer the brisket to a plate and reserve.  Return the casserole to the heat and stir in the celery, carrots, garlic and thyme; cook, stirring occasionally, until starting to soften, 2 minute. Pour in the wine mixture, bring to a boil and cook 2 minutes. Return the brisket to the casserole, cover and place in the center of the oven. Cook 1 1/2 hours, turn the brisket over and cook an additional 1 1/2 hours until tender. Remove the casserole from the oven and let the brisket sit 20-30 minutes before slicing against the grain. 

4. Meanwhile, for the onion jam, heat the oil in a large skillet over medium. Add the onions, sugar, vinegar, salt and red pepper flakes; cook, stirring occasionally, until the onions are very tender, 35-40 minutes. 

5. To serve, spoon some of the pan juices and vegetables over the sliced brisket and top with the onion jam.