Brisket with Onions and Leeks | Barefoot Contessa

Name: Brisket with Onions and Leeks | Barefoot Contessa
Ingredients: 1 (5½- to 6-pound) brisket, trimmed with a thin layer of fat; Kosher salt and freshly ground black pepper; 3 tablespoons canola oil; ¼ cup Wondra flour; 1 pound yellow onions, halved and sliced 1/3 inch thick; 1 pound red onions, halved and sliced 1/3 inch thick; 3 large leeks, white and light green parts only, halved and sliced; 6 large garlic cloves, sliced; ¾ cup dry red wine; ½ cup canned beef stock, such as College Inn; 6 sprigs fresh thyme, tied with kitchen string; 3 tablespoons tomato paste

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INGREDIENTS

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1 (5½- to 6-pound) brisket, trimmed with a thin layer of fat

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Kosher salt and freshly ground black pepper

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3 tablespoons canola oil

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¼ cup Wondra flour

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1 pound yellow onions, halved and sliced 1/3 inch thick

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1 pound red onions, halved and sliced 1/3 inch thick

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3 large leeks, white and light green parts only, halved and sliced

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6 large garlic cloves, sliced

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¾ cup dry red wine

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½ cup canned beef stock, such as College Inn

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6 sprigs fresh thyme, tied with kitchen string

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3 tablespoons tomato paste

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