Brisket with Onions in Foil

Step 1: Preheat the oven to 300.

Step 2: Pat the brisket dry and poke holes, with a fork, every inch or so on the fat side.

Step 3: Sprinkle liberally with seasoned salt.

Step 4: Preheat a heavy pan over medium-high and add a touch of oil- when hot, brown the brisket on both sides- use a weight such as an upside down cast iron pan, on top of the brisket , when browning- each side takes about 7 minutes. Remove the brisket and set aside.

Step 5: To the same pan, add a bit of oil and add the onions-saute until soft then remove and set aside.

Step 6: To the same pan add another touch of oil and add the garlic-saute one minute then add the sugar, salt , paprika, thyme and tomato paste-cook for 1 more minutes, stirring constantly.

Step 7: Add the flour and cook, stirring constantly, for 2 more minutes.

Step 8: Add the wine and broth-deglaze the pan- bring to a simmer and let the mixture cook, stirring often, for 8 minutes.

Step 9: In a large roasting pan, lay down large pieces of foil both ways. Into the foil, place the onions, then the brisket-then pout the sauce on top. Fold the foil over to seal.

Step 10: Place into the oven and cook for 3 1/2 - 4 hours or until fall apart tender. Remove from the oven and let the brisket sit for at least 30 minutes before serving.

Step 11: You can thicken the juices or serve au jus.