Two-Day Braised Point Brisket

1 teaspoon kosher salt

1 teaspoon garlic powder

½ teaspoon coarsely ground black pepper

4- to 5-pound point or second-cut brisket

Olive oil

2 medium red onions, cut into rings

1 18.5-ounce can French onion soup

1 14.5-ounce can stewed tomatoes

2 cups red wine

1 tablespoon chopped fresh thyme, plus extra to garnish

1 cup (about 1 ounce) dried porcini mushrooms

4 large carrots, cut into chunks

Chopped fresh parsley, to serve

Flaked sea salt

Heat the oven to 325 degrees. In a small bowl, stir together the salt, garlic powder and pepper. Set aside.

If necessary, trim excess fat off the brisket, but leave about ¼ inch on both sides. Brush any exposed meat (where there is no fat) with olive oil, then season all over with the spice mixture.

Heat a large Dutch oven over medium-high. Add the brisket and sear all sides, about 2 minutes per side. Transfer the brisket to a plate.

Arrange the onions evenly over the bottom of the Dutch oven, then set the brisket on top. Add the onion soup, tomatoes, wine, thyme, mushrooms and carrots. Stir gently to combine, then cover and roast in the oven for 4 to 6 hours, or until the brisket is tender, but not falling apart. Remove from the oven and let brisket cool in the pot. Once cooled, cover and refrigerate overnight.

The next day, skim and discard the congealed layer of fat. Remove the brisket and set aside. Place the pot over medium-high heat on the stovetop and bring to a simmer. Cook, uncovered, until reduced to 6 cups. Working in batches, transfer the liquid and vegetables to a blender and puree until smooth. Return to the pot. Slice the brisket into ¼-inch slices against the grain and place the slices into the reduced juices to warm. Simmer for 4 to 5 minutes. Serve with the juices and topped with parsley and flaked salt.

Serves 10

Nutrition information per serving: 440 calories; 180 calories from fat (41 percent of total calories); 20 g fat (7 g saturated; 0 g trans fats); 125 mg cholesterol; 650 mg sodium; 13 g carbohydrate; 2 g fiber; 5 g sugar; 44 g protein.

If the brisket is too long for your Dutch oven, cut it into two pieces.

Elizabeth Karmel