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Ingredients

• 1 (3- to 3 1/2-pound) brisket
• Kosher salt and freshly ground black pepper
• 4 tablespoons (1/2 stick) unsalted butter
• 5 pounds (about 10) small yellow onions, peeled and halved through the root
• 1 cup dry white wine
• 1 cup veal or chicken stock
• 1 1/2 tablespoons fresh thyme leaves
• 1 teaspoon freshly ground black pepper
• 2 celery stalks, diced
• 1 tomato, diced
• 4 garlic cloves, peeled

Description

Serious Eats