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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. dried thyme
- 2 Tbsp. sweet paprika
- 2 Tbsp. dried sage
- 1 Tbsp. freshly ground pepper
- 1 Tbsp. fine sea salt (plus more for seasoning)
- 10 lb. beef brisket
- 1/4 cup grapeseed oil
- 8 onions (medium, 3 pounds sliced)
- 2 cups beef stock (or low-sodium broth)
- 1 cup vinegar (Banyuls, or aged red wine vinegar)
- 1 cup tomato puree
- 10 garlic cloves (peeled)
- 1 tsp. black peppercorns
- 1 bay leaf
- 3 fennel bulbs (each cut through the core into 1 1/2-inch wedges)
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