Double Diamond Go-To Brisket Recipe and Wine Pairing | Double Diamond Wines

Ingredients

• 1 teaspoon mustard seeds, ground
• 1 tablespoon onion powder
• 2 teaspoons ground cayenne
• 1 tablespoon light brown sugar
• 1/3 cup tomato paste
• 1 whole 4-6 pound beef brisket, less lean is better
• 5-7 teaspoons Diamond Kosher salt, divided
• Freshly ground black pepper
• 2 large bulbs trimmed and cut into 8 wedges each
• 40 Cippolini or pearl onions, peeled
• 1 cup red wine
• 3 cups beef stock
• ¼ cup apple cider vinegar
• 4 large carrots, peeled, stems removed and cut into a few irregular pieces
• 8 cloves garlic, skins removed
• 2 dry bay leaves
• Coarsely chopped flat parsley leaves, flake salt and ground black pepper to finish