Barbecued Brisket

• 2 tablespoons extra-virgin olive oil or vegetable oil, more as needed
• 1 whole beef brisket, about 5 pounds
• Salt and freshly ground black pepper
• 1 or 2 large onions, chopped
• 2 cups ketchup
• 1/2 cup dry red wine or water
• 1/4 cup wine or rice vinegar
• 1 tablespoon Worcestershire or soy sauce
• 1 tablespoon chile powder, or to taste
• 2 cloves garlic, minced or crushed

1. Preheat oven to 300 degrees.
2. Heat a large pot or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes.
3. When it is hot, add oil, swirl it around, then add beef.
4. Sear meat for about 5 minutes on each side, seasoning with salt and pepper; when nicely browned, remove from pot.
5. Turn off heat under pot for a minute.
6. Add onion to pot and cook, stirring, over medium-low heat until softened, 5 to 10 minutes (if meat is very lean you might need to add a little oil).
7. Add all remaining ingredients, stir, and cook for about a minute.
8. Return meat to pot, nestling it in sauce.
9. Cover pan, put it in oven, and cook until meat is tender, at least 2 hours and probably closer to 3.
10. When it is done, you can refrigerate it in its liquid for 1 to 2 days before proceeding.
11. Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source.
12. Drain meat and sprinkle with salt and pepper.
13. Grill or broil on both sides until brown and crisp, just a few minutes.
14. Meanwhile, skim cooking liquid of fat, warm gently, and use as sauce.

extravirgin olive oil, beef brisket, salt, onions, ketchup, red wine, wine, worcestershire, chile powder, garlic

Taken from cooking.nytimes.com/recipes/1017694 (may not work)