1/4 cup fresh thyme leaves, or 2 tablespoons dried
1/4 cup fresh chopped sage leaves, or 2 tablespoons dried
2 tablespoons sweet paprika
1 tablespoon salt, plus more
1 tablespoon freshly ground black pepper
A 5-lb beef brisket
1/4 cup olive oil
6 medium onions, sliced
2 cups beef broth
1 cup red wine vinegar
1 cup Red Duck Original or Smoky Ketchup
10 garlic cloves, peeled
1 tablespoon whole black peppercorns
2-3 bay leaves
1 fennel bulb, cut into 1-inch wedges
Combine the thyme, sage, paprika, ground pepper and salt. Rub mixture over the brisket and let the brisket stand at room temperature for an hour or so.
Preheat the oven to 300 degrees Fahrenheit. In a big Dutch oven or other oven-friendly roasting pan, heat up olive oil on medium-high heat until shimmering. Add brisket and brown on all sides, then set brisket aside on a big plate or baking sheet.
Meanwhile, add the onions to the pan and season generously with salt. Lower heat to medium and saute, stirring occasionally, until softened and browned, 20 minutes or so. Add broth, vinegar, Red Duck Ketchup, garlic, peppercorns, bay leaf, and fennel. Return mixture to a simmer, then cover with oven-proof lid or foil and bake in the preheated oven for 3.5 to 4 hours, until fork-tender. Transfer to cutting board and let brisket rest, covered in foil, for about 20 minutes before serving.
Serves 5-6. Adapted from Food and Wine/Andrew Zimmern.