====== Braised Brisket with Sauce ======

===== Ingredients =====


  * One 5 pound brisket
  * 8 garlic cloves cut lengthwise into 4 pieces
  * Kosher salt
  * 1 quart beef stock

  * 2 Sweet onions thinly sliced
  * 1 cup ketchup
  * ¼ cup brown sugar
  * 1 teaspoon paprika
  * 1 teaspoon smoked paprika
  * 1/4 teaspoon cayenne
  * 1/2 teaspoon dried thyme or rosemary
  * 2 bay leaves

===== Instructions =====

  - Preheat the oven to 500°F.
  - Place the brisket on a work surface. If the fat cap is on the thicker side (1/2 inch) trim off a little of the fat, leaving an even 1/4 -inch layer.
  - Using a paring knife, make vertical incisions in the meat and shove a piece of garlic into each. Do this until the meat is stuffed with garlic all over. 
  - Season both sides with salt and pepper and place the brisket in a Dutch oven starting with the fat cap facing up and brown it in the oven, about 10 minutes per side.
  - Remove the pan from the oven, and pour in the beef stock 
  - Turn the oven down to 350 degrees
  - cover with a lid, and cook in the oven for 1 hour.
  - In the meantime, heat 1 tablespoon of olive oil over medium-low heat in a large skillet. Add the onions and sauté, stirring every once in a while, until soft and caramelized, about 30 minutes.
  - Remove the meat from the oven, and add the ketchup, sugar, paprika, smoked paprika, cayenne, thyme, rosemary, and bay leaves to the pan. 
  - Whisk everything together with the beef stock. 
  - Arrange the caramelized onions on top of the meat. 
  - Place the lid on the pot and return it to the oven for 2-3 hours.
  - Remove the meat from the oven, and transfer it to a cutting board.
  - Slice the brisket against the grain into slices.
  - Return the meat to the sauce and serve, or store in the fridge overnight–the brisket can be made a day or two in advance.


**NOTE:** if you want to be able to cut the brisket into slices, take it out at 2 hours. If you want it to be falling apart, more along the lines of a pulled brisket, keep it in for the full 3.