Instructions

1. Make the marinade for the beef brisket in a large bowl or pan. In addition to the red wine, your marinade might include tarragon vinegar, chopped onions and celery, garlic cloves, spices like bay leaf, basil and thyme as well as a few crushed peppercorns. Place your brisket in the marinade and refrigerate for 24 hours, turning the brisket once.

2. Take the brisket out of the marinade and blot it dry with paper towels. Reserve the marinade instead of discarding it. Rub the brisket with ground cloves, cinnamon, salt and pepper on the brisket, and then coat it with flour. Oil and heat a skillet. Place the brisket in the skillet and cook on all sides until it's well browned all over.

3. Preheat your oven to 400 degrees Fahrenheit. Remove the browned brisket from the skillet and place it in a Dutch oven. Strain the marinade to remove solid bits. Add the strained marinade to the skillet and cook, stirring with a wooden spoon to scrape up the browned bits from the bottom of the skillet. Simmer for at least 5 minutes.

4. Pour the liquid in the skillet over the brisket in the Dutch oven. Peel and slice sweet yellow onions and place them around the meat. Place the Dutch oven, with lid on, in the heated oven and cook for 30 minutes. Remove the lid and then cook for another hour. Finally, replace the lid and cook for an additional 1 to 1 1/2 hours or until the meat is fork-tender. Let the brisket rest for about 15 minutes before serving. Slice the brisket thinly and serve with onions and sauce.