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***VIDEO*** My favorite cut of meat for this recipe is what my butcher calls the “New York roast,” but I often use a double brisket as well. The double brisket is a bit fattier, and as always, whether we like it or not, fat adds flavor.
2 Tbsp oil 4 lb (2 kilo) double brisket 6 – 8 large onions, sliced 6 cloves garlic, coarsely chopped 4 Tbsp blending flour, divided 2 cups dry or semisweet red wine 2 – 3 bay leaves 1 – 2 Tbsp brown sugar, depending on the sweetness of the wine oil for rubbing, about 2 Tbsp 1 Tbsp dry mustard freshly ground black pepper, to taste kosher salt, to taste
Preheat oven to 325°F (160°C).
In a large Dutch oven, set over medium-high flame, heat 2 Tbsp oil. Add the brisket and brown on both sides for 3 – 4 minutes each side. Remove meat and set aside. Remove the Dutch oven from the heat and arrange onions and garlic along the bottom. Add 3 Tbsp blending flour. Mix to coat. Add the wine, bay leaves, and brown sugar if using. Combine the mustard powder and remaining 1 Tbsp flour in a small bowl. Rub the top and sides of the meat with the flour combination and cover with the oil, smearing it onto the meat to create a paste. Sprinkle generously with freshly ground black pepper and season generously with kosher salt.
Cover and bake for about 1½ hours. When done, remove the bay leaves. Allow the meat to cool to room temperature and then refrigerate overnight, or until thoroughly cool. Skim off the fat if desired. Slice the meat to desired thickness, cutting against the grain to ensure nice, even pieces. Spread the gravy completely over the meat before reheating. Reheat in a 300°F (150 C ) oven for at least 1 hour, and up to 2 hours.