Ingredients:

• 2 tbsp dried thyme
• 2 tbsp Smoked Paprika
• 2 tbsp dried sage
• 1 tbsp freshly Ground Black pepper
• 1 tbsp fine sea salt, plus extra for seasoning
• 1 (10-pound) whole beef brisket
• 1/4 cup grapeseed oil
• 8 medium onions (about 3 lbs), sliced
• 2 cups beef stock or low-sodium broth
• 1 cup Banyuls or aged red wine vinegar
• 1 cup tomato puree
• 10 garlic cloves, peeled
• 1 tsp black peppercorns
• 1 bay leaf
• 3 fennel bulbs, cut into 1 1/2-inch wedges

Instructions:

1. Mix the thyme, smoked paprika, sage, black pepper, and 1 tbsp of sea salt in a bowl. Rub the brisket with the spice blend and let it sit at room temperature for 1 hour.
2. Preheat the oven to 300°F. Heat the oil in a large roasting pan over medium-high heat. Sear the brisket for about 8 minutes, turning once, until browned. Transfer to a baking sheet.
3. Add the onions and a pinch of salt to the same pan. Cook over medium heat, stirring occasionally, until softened and golden, about 20 minutes.
   Stir in the beef stock, vinegar, tomato puree, garlic, peppercorns, and bay leaf. Nestle the fennel wedges into the liquid and place the brisket back in the pan.
4. Cover the pan tightly with foil and bake for 6 1/2 hours, or until the brisket is fork-tender.
5. Let the brisket rest on a cutting board for 20 minutes, covered with foil. Skim the fat from the braising liquid and discard the bay leaf. Slice the brisket, arrange on a platter, and serve with the vegetables and pan juices.