Red-Wine Braised Brisket with Pearl Onions and Star Anise

Ingredients

• 2 tablespoons olive oil
• 4 pounds beef brisket, trimmed of excess fat
• Kosher salt and freshly ground black pepper
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups dry red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme leaves
• 2 star anise pods
• 12 ounces pearl onions, peeled and halved lengthwise, frozen is fine

Directions

1. In a small bowl, stir together 4 tsp. salt, 1 tsp. pepper, the sugar, and the cumin. Set the meat on a sturdy rimmed baking sheet. Brush the brisket with 1 Tbs. of the oil, then work the spice mixture over both sides. Wrap it with plastic and chill it no less than 6 hours and no more than 24 hours.
2. Move an oven rack to the upper position, then heat the broiler. Put the onions in a large bowl and coat them with 1 Tbs. of the oil plus 1 tsp. salt. Set the brisket on a broiler pan, with the onions scattered around it. Broil until the onions and top of the meat have browned, about 5 minutes. Take the onions off the pan, turn the brisket, and broil the second side until it browns, about 2 minutes more. Since broilers have personalities, hang nearby and peek often as everything colors.
3. Shift a rack to the middle of the oven, and set the oven to 350°F. Use a Dutch oven (7-1/4 quarts or larger) and warm it over medium heat. Pour in the remaining 2 Tbs. oil, then add the celery and parsnips. Cook and stir until the parsnips start to soften and pick up browned spots, about 9 minutes. Add the wine, turn the heat to high, and let it cook, stirring now and then, until the liquid is nearly gone, about 6 minutes. Stir in the broth and tomato paste. Add the honey, bay leaves, and star anise, then bring the pot to a boil. Nestle in the brisket, then add the onions and any juices that have collected. Cover the pot and move it to the oven.
4. Let it roast until the beef turns tender, about 3 hours total, turning the brisket every 30 minutes as it cooks. Move the beef to a carving board, loosely cover with foil, and let it sit for 10 minutes. While it rests, spoon the fat off the cooking liquid. Pour the liquid into a gravy boat. Stir in the vinegar, then add salt and pepper until it tastes right.
5. For serving, cut the brisket into thin slices, place it on a platter with the vegetables, and spoon sauce over the top. Bring the extra sauce to the table.