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Ingredients

• 2 tablespoons  sweet paprika
•   Kosher salt and freshly ground black pepper
• 8-1/2-9 pounds  beef brisket (whole brisket or flat and/or point halves), untrimmed of fat
• 5 tablespoons  vegetable oil
• 6 large  yellow onions, diced (about 12 cups)
• 3 to 4 cloves  garlic, thinly sliced
• 1   15-ounce can tomato puree
• 1 cup  dry red wine
• 4 large  sprigs fresh thyme
• 8 large  carrots, cut into 2-inch pieces
• 10 ounces  cremini or white button mushrooms, quartered if large, halved if small (3 cups)

Description

To Get A Jump Start On This Recipe, You Can Season The Brisket Up To 1 Day Ahead.

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