sweet & savory slow braised brisket is the ultimate hosting dish - especially for Rosh Hashanah! Shana tova to those celebrating xx 🍎 🍯 Serves 4-6 One 5 lb brisket, fat-cap intact 4 garlic cloves, minced 2 sweet onions, roughly chopped 3 tbsp vegetable oil 2 bay leaves 4 medium carrots, peeled and sliced into large chunks 1 can tomato paste (5.5 oz) 2 cups beef stock 1 can crushed tomatoes (28 oz.) 2 tbsp balsamic vinegar 1/2 cup brown sugar 1/2 cup red wine 6 tsp kosher salt 1 tsp ground black pepper 1 bunch rosemary 1 bunch thyme Directions 1. Preheat oven to 325F degrees. Generously salt brisket with one tsp of kosher salt per side and set aside. Add vegetable oil to a Dutch oven over med-high heat and sear both sides of the brisket for 2-3 minutes per side, until seared and golden. Remove from the Dutch oven and place on a wire rack. 2. Add white onions into the Dutch oven (I love my @lecreuset). Add 1 tsp kosher salt and cook until soft about 8-10 minutes. Add in minced garlic ...