BRISKET WITH HONEY AND ONIONS

The secret to a great brisket is to buy one with some fat and braise it slowly until fork tender. This version combines honey with onions for a sweet flavour.

Note: If you make it ahead it is easier to carve and if the cooking juices are chilled separately, the fat that solidifies on the surface can be removed and discarded. rub: 2 tbsp kosher salt 1 tbsp sugar 1 tsp paprika 1/2 tsp ground cumin 1/4 tsp freshly ground black pepper 6 lb brisket 3 large onions, cut into chunks 6 cloves garlic, sliced 1/4 cup honey (or maple syrup) 2 cups dry red wine (or beef or chicken stock)

1. Combine salt, sugar, paprika, cumin and pepper. Rub into brisket on all sides. If possible, marinate in the refrigerator a few hours or overnight.

2. Place onions and garlic in the bottom of a Dutch oven that holds the brisket snuggly. Sit brisket on top of onions. Rub top of brisket with honey. Add wine.

3. Cover top of brisket directly with parchment paper. Cover pan very tightly with heavy-duty aluminum foil and then the lid. Roast in a preheated 300F oven 3 1/2 to 4 hours or longer until a fork inserted into the meat does not have resistance. Check every hour and add more liquid if pan seems dry. Remove foil and parchment. Increase heat to 350F and cook 15 to 20 minutes longer until brisket browns.

4. Remove brisket from pan to a carving board. Cook down juices until they are slightly thicker. Slice brisket against the grain and place in serving dish in overlapping slices. Spoon over juices and onions. If made ahead, reheat at 350F, covered, 45 to 60 minutes or until very hot.

makes 8 to 10 servings