1 ea. brisket
1 lb. salt
1/2 lb. brown sugar
1/4 cup cinnamon
2 tsp. cayenne
2 Tbsp. black pepper
2 Tbsp. mustard powder
1 tsp. cloves, ground
1 1/2 lb. onions, julienne
5 cloves garlic, sliced
1/2 bottle red wine
3 cups balsamic vinegar
1 can tomatoes
1/2 cup brown sugar
2 Tbsp. spice
Combine spices, separate 2 Tbsp. for the sauce.
Combine the rest of the spice with the salt and brown sugar
Rub the brisket with the salt, sugar and spice mixture and let sit refrigerated over night.
Lightly rub the brisket with olive oil and roast in a 375 degree oven until golden brown.
Heat a large pot over a medium flame.
Glaze the pot with olive oil and add the onions. Season well with salt and pepper and cook until well caramelized.
Add the garlic to the onions and cook until soft.
Add the 2 Tbsp. of spice mix to the pot and stir in well.
Deglaze with red wine and let the wine reduce by half
Add the balsamic vinegar and brown sugar and tomatoes to the pot and bring to a simmer. Season with salt and pepper to taste.
Place the roasted brisket in a large stainless steel roast pan or crock pot.
Cover the brisket with the sauce, adding water as necessary to cover 3/4ths of the brisket.
Cover the pan with foil and place in an oven at 300 degrees. Cook for approximately 3 hrs or until tender.