1 tablespoon unsalted butter
2 ounces smoked bacon slab, cut into lardons (small squares)
24 to 26 small white onions (about 1 1/2 pounds)
One 3-pound beef brisket
Salt and freshly ground black pepper to taste
1 cup dry white wine
3/4 pound carrots, peeled, and cut into large chunks
3/4 pound small red potatoes
3/4 parsnips, peeled and cut into large chunks
Bouquet garni, tied in kitchen twine, consisting of 5 sprigs each fresh parsley and tarragon and 1 leafy stalk celery
2 teaspoons dried thyme
1 quart beef broth

Preparation:

1. Preheat the oven to 300º F.

2. In a large roasting pan, melt the butter with the bacon lardons and the onions over medium-high heat, until the bacon is rendered of some fat and the onions are slightly golden, about 7 to 8 minutes. Remove the onions and bacon, dredge the brisket in the flour, season with salt and pepper, and brown on both sides, about 8 minutes in all. De-glaze the pan with ½ cup wine. Add the carrot, potatoes, parsnips, and bouquet garni. Season with salt, pepper, and thyme.

3. Place the pan in the oven and bake until the meat is very tender, about 4 1/2 to 5 hours, moistening occasionally with beef broth, using all of it, and the remaining wine, and turning the meat and vegetables occasionally.

Makes 6 to 8 servings