Classic Beef Brisket with Caramelized Onions

1. Season the Brisket

Combine kosher salt, black pepper, paprika, and cayenne in a small bowl. Rub the seasoning blend onto the beef brisket, covering all sides. If time permits, let the brisket sit with the dry rub in the fridge for a few hours or overnight.

2. Prepare for Slow Cooking

Preheat the oven to 300 degrees Fahrenheit. Place the seasoned brisket in a roasting pan, pour in wine and water, and add cloves, a halved garlic head, bay leaves, allspice berries, and a third of the sliced onions around the brisket. Cover the pan with foil or a lid.

3. Bake the Brisket

Bake the brisket for 3 hours at 300 degrees Fahrenheit until it is tender and a fork can easily slide into the meat.

4. Caramelize the Onions

In a large skillet, heat olive oil and add the remaining onions. Cook over medium heat until golden and soft, about 15 to 20 minutes. If needed, add water or some of the brisket's braising liquid to deglaze the pan.

5. Finish and Serve

Transfer the brisket to a cutting board. Strain the braising liquid and simmer to reduce slightly. Slice the brisket across the grain, arrange on a platter, and top with caramelized onions and reduced braising liquid. Garnish with parsley sprigs and slivered scallions.