Preparation time: 20 minutes, Cooking time: 3 hours, Yield: 8-10 servings
- 4 cups chicken broth
- 1 (750-ml) bottle dry white wine
- 1/2 cup brandy
- 1/3 cup vegetable oil
- 2 pounds white onions, thinly sliced (about 4 onions)
- 4 large celery stalks, medium diced
- 1/4 teaspoon ground allspice
- 1 teaspoon kosher salt
- 6 cloves garlic, chopped
- 2 teaspoons fresh thyme, chopped plus 1 teaspoon
- 1 tablespoon tomato paste
- 3-4-pound flat-cut beef brisket
- 3 zucchinis, medium diced
- 2 pounds new baby potatoes, quartered (about 6-8 small potatoes)
- 1 bunch asparagus, trimmed
- 6 fresh tomatoes, peeled and quartered
- 1/4 cup margarine
- 1/4 cup honey
Boil first 3 ingredients in large stockpot until reduced to 4 cups, about 25 minutes. Preheat oven to 325°F on Standard Bake™.
Heat oil in large ovenproof stockpot over high heat. Add onions, celery, allspice, and season with salt. Sauté until onions are caramelized, stirring often, about 25 minutes. Add garlic and thyme. Add tomato paste. Transfer onion mixture to large mixing bowl. Add 1 cup broth mixture to stockpot. Bring to a boil and scrape up browned bits. Transfer to large mixing bowl.
Season brisket generously with salt and pepper. Add to stockpot and brown over high heat, about 5 minutes per side. Place brisket fat side up and add in onion mixture. Bring to a boil and scrape up browned bits. Cover stockpot tightly and place in oven. Bake until brisket is tender, about 3 hours.
Transfer brisket to cutting board, scraping gelled juices off. Place stockpot on cooktop and bring contents to a simmer. Pour contents of roasting pan into strainer set over large bowl. Press on solids to release as much liquid as possible. Pulse solids in processor. Mix purée into juices to form a thick sauce. Add to medium saucepan. Season with salt and pepper.
Slice brisket thinly across grain and at a slight diagonal angle. Arrange slices in glass baking dish. Drizzle half of sauce over meat. Cover with foil.
Bring large pot of salted water to a boil. Add zucchini in batches and cook until crisp-tender, 7 minutes. Using slotted spoon, transfer to a large bowl. Add asparagus, cook for 3 minutes, and transfer to a bowl. Add potatoes to boiling water and cook until fork comes out easily, 7 minutes. Using slotted spoon transfer potatoes to the same bowl.
In a small saucepan over high heat, melt margarine. Add honey and thyme to form a syrup. Cook for 5 minutes. Add to cooked vegetables, tomatoes and asparagus, toss until coated. Season with salt and pepper. Arrange brisket on platter. Arrange vegetables around brisket. Serve with sauce.