Succulent Beef Brisket with Sweet Caramelized Onions

1. Seasoning Prep

Combine the dry seasonings: Mix together the salt, black pepper, paprika, and cayenne in a small bowl. Generously coat the brisket on all sides with about 2 tablespoons of the mixture, reserving the rest. Ideally, wrap the seasoned brisket and refrigerate overnight, then allow it to return to room temperature before cooking.

2. Brisket Baking

Preheat oven to 300°F (150°C). Place the brisket in a shallow roasting pan and pour the wine and 2 cups of water over it. Add the cloves, whole garlic, bay leaves, and allspice berries. Layer about one-third of the onions on top of the brisket, cover with foil or a tight lid, and bake for 3 hours. Check for tenderness with a fork, aiming for slices, not shreds.

3. Caramelizing Onions

While the brisket bakes, heat a large skillet with olive oil over high heat. Introduce the remaining onions and season with the leftover salt mixture. Once browning starts, lower the heat to medium. Cook the onions, stirring occasionally, until caramelized and tender, about 15-20 minutes. Deglaze with 1/2 cup of water or brisket broth, then simmer for a few more minutes. Onions can be prepared ahead and reheated before serving.

4. Slicing and Serving

When the brisket is ready, transfer it to a cutting board and trim any excess fat. Slice the meat across the grain into 1/4-inch pieces. Strain the braising liquid into a saucepan, discarding the solids, and skim off any fat from the surface. Arrange the brisket slices on a platter, top with the caramelized onions, and ladle some hot braising liquid over the meat. Garnish with parsley sprigs and scallion slivers if desired. Serve the remaining juices on the side.