Holiday Beef Brisket with Onions
"When Bruce Aidells was growing up, his family's Hanukkah-Christmas celebration always meant brisket, and this was one of their favorite ways to prepare it. Look for the leaner, flat-cut, or first-cut brisket with a layer of fat that's at least 1/8 inch thick. If you can't find a 6-pound piece, buy 2 smaller pieces. Like most braised dishes, this brisket is best made a day or two ahead...."
INGREDIENTS
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Kosher salt
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Freshly ground pepper
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2 teaspoons chopped thyme
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1 teaspoon chopped oregano
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1 tablespoon sweet Hungarian paprika
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One 6-pound flat-cut brisket
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1/2 cup dried porcini mushrooms (1/2 ounce)
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1 cup hot water
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3 tablespoons pure olive oil
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2 cups dry vermouth or white wine
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1 cup chicken stock or canned low-sodium broth
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2 cups chopped canned Italian tomatoes
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3 bay leaves
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4 medium onions, thinly sliced
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3 tablespoons chopped garlic
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