Prep: 1. Mince garlic. 2. Mix garlic, salt, pepper and paprika. 3. Slice onions. Make: 1. Season all sides of the brisket with the spice mixture. 2. Place brisket, fat side up, in a roasting pan. Bake uncovered in 450° oven for about 45 minutes. 3. While the brisket is in the oven, heat oil in a large skillet over medium high heat. Once oil is hot, reduce heat to medium and add sliced onions and cook, stirring ever few minutes until completely browned and caramelized, about 30-45 minutes. (You may need to stir more often as the onions caramelize to prevent them from burning) 4. Remove the brisket from the oven and lower the temperature to 325°. 5. Put the onions on top of the brisket, add beef broth and bay leaf. 6. Cover the brisket and return to oven for 3-4 hours. 7. Allow brisket to cool (even up to overnight in the fridge) and slice when cool. Return to the gravy and heat it through.
For a little something extra, we suggest using 3/4 cup each of beef broth and 3 red wine in step 5. This brisket is a great option to make well ahead of time - after slicing the brisket, put the meat back in the gravy and freeze. When you're ready to serve, just put it in the oven at 250° and let it defrost for a couple of hours, until warm.