2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 (4-pound) center-cut beef brisket, trimmed of excess fat
1 tablespoon vegetable oil
1 cup white wine
1/4 cup honey
1/4 cup whole-grain mustard
4 medium onions, peeled and thinly sliced
4 garlic cloves, peeled and finely chopped
Combine the salt, pepper, thyme and rosemary in a small bowl. Rub the brisket on both sides with mixture and let stand at room temperature for 20 minutes.
Preheat oven to 350 F. Heat the oil over medium-high heat in a large Dutch oven. Add brisket and brown on all sides, about 7 minutes total. Remove and set aside.
Pour off any fat from pan and add the wine and 1 cup water. Bring to a boil. Whisk in the honey and mustard. Return meat to pan, Arrange the onions and garlic on top of meat, cover and transfer to preheated oven. Bake for 1 hour.
Remove cover, turn brisket over so it is on top of onions and continue to cook, uncovered, another hour, stirring onions once or twice so they brown evenly. Cover and cook for another hour.
Remove meat from pan and cover loosely with foil to keep warm. Remove onions to a bowl with a slotted spoon. Strain grease from gravy. Slice brisket and serve with onions and gravy on the side.
Makes 6 to 8 servings.