Red-wine-braised brisket with cremini, carrots & thyme

To get a jump-start on this recipe, you can season the brisket up to 1 day ahead.

SERVES: 12 ( or 4 to 6 with leftovers)

INGREDIENTS:

• 2 tbs. sweet paprika
• Kosher salt and freshly ground black pepper
• 81/2 to 9 lb. beef brisket (whole brisket or flat and/or point halves), untrimmed of fat
• 5 Tbs. vegetable oil
• 6 large yellow onions, diced (about 12 cups)
• 3 or 4 cloves garlic, thinly sliced
• 1 15-oz. can tomato purée
• 1 cup dry red wine
• 4 large sprigs fresh thyme
• 8 large carrots, cut into 2-inch pieces
• 10 oz. fresh cremini or white mushrooms, quartered if large, halved if small (3 cups)

INSTRUCTIONS:

1. In a small bowl, combine the paprika, 1 Tbs. salt, and 1 Tbs. pepper. Rub the mixture all over the brisket. Let rest at room temperature for 2 hours or cover and refrigerate overnight (bring the meat to room temperature before cooking).
2. Position a rack in the center of the oven and heat the oven to 350°F.
3. Meanwhile, heat the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until very soft and pale gold, 15 to 20 minutes. Transfer the onion to a large heavy-duty roasting pan and spread in an even layer. Set the brisket fat side up on the onion (it’s OK if the pieces overlap), cover tightly with heavy-duty foil (or a double layer of regular foil), and braise in the oven for 1 hour. As the brisket cooks, it will give off quite a bit of liquid.
4. Pour the tomato purée and wine around the brisket and add the thyme sprigs. Cover and continue to braise the meat for another 21/2 hours.
5. Add the carrots and mushrooms and continue to braise, covered, until the meat is fork-tender, about 1 hour more.
6. Transfer the meat to a cutting board and trim the fat. If using a whole brisket or a point half, separate the two layers of meat and trim the fat. With a slotted spoon, transfer the vegetables to a serving bowl.
7. Skim the excess fat from the pan juices, strain 2 cups of the juices, and bring to a boil in a small saucepan over medium-high heat. Boil until reduced to about 1 cup; the sauce should be rich and flavorful. Season to taste with salt and pepper.
8. Slice as much brisket across the grain as you need for the meal and serve with the vegetables and reduced sauce. Wrap the leftover brisket, vegetables, and juices separately. Leftovers will keep in the fridge for 3 to 4 days, or in the freezer for up to 2 months.