Classic Braised Brisket with Fennel & Onions Recipe - Andrew Zimmern

Ingredients

• 1 tablespoon fine sea salt, plus more for seasoning
• 1 tablespoon freshly ground pepper
• 2 tablespoons dried thyme
• 2 tablespoons sweet paprika
• 2 tablespoons dried sage
• One 9 to 10-pound whole beef brisket
• 1/4 cup grapeseed oil
• 8 medium onions (3 pounds) sliced
• 1 teaspoon black peppercorns
• 3 bay leaves
• 10 garlic cloves, peeled
• 1 cup tomato puree
• 2 cups beef stock
• 1 cup Banyuls vinegar or aged red wine vinegar
• 3 fennel bulbs, each cut through the core into 1 1/2-inch wedges