3 tbsp vegetable oil
1 med brisket (cut into 4 pieces)
4 thick slices of bacon (or more if you’re a bacon lover)
2 tbsp + 4 tbsp brown sugar, divided
4 dashes Worcestershire sauce
1 large onion, sliced into thick rings
1-2 shallots, diced
1 cup red wine
1 can beef broth (no water added)
Preheat oven to 350 Fahrenheit.
Wrap each piece of brisket with bacon and sprinkle generously with salt and pepper. In a heavy oven-friendly pot, heat oil over med-high heat and brown bacon-wrapped brisket pieces on all sides, about 1-2 minutes per side. Set beef aside.
Set 4 onion slices aside, and line the bottom of the pot with remaining onion slices. Sprinkle onion with 2 tbsp brown sugar. Place meat over onion slices, ensuring the side of the brisket with the open ends of bacon is at the bottom so that bacon remains secure on brisket during cooking. Space meat evenly so that each piece has empty space around it. Sprinkle the following ingredients over the meat in this order: 4 tbsp brown super (1 tbsp over each piece), diced shallot, Worcestershire sauce, red wine, and beef broth. Cover each piece of meat with the onion slices previously set aside.
Cover with tight fitting lid, and cook in oven for 4-6 hours. (Meat will be ready after four hours, but the longer you let it cook, the tenderer the meat becomes). Baste the onion covered beef with the juices every hour (or more, if you’re feeling ambitious).
Once finished cooking, remove lid and baste one final time. Let sit 10 minutes prior to serving.
Serve covered in juices with a side of french bread or Lazy Mashes Potatoes to soak up the juices