准备

• In a small bowl, mix 4 tsp. salt and 1 tsp. pepper with the sugar and cumin. Put the meat on a heavy-duty rimmed baking sheet, brush 1 Tbs. of the oil on the brisket, then rub the spices onto both sides. Cover with plastic wrap, and refrigerate for at least 6 and up to 24 hours.
• Position a rack in the top of the oven, and heat the broiler. In a large bowl, toss the onions with 1 Tbs. of the oil and 1 tsp. salt. Put the brisket on a broiler pan, and scatter the onions all around. Broil until the brisket and onions are browned, about 5 minutes. Remove the onions from the pan, flip the meat over, and broil the other side until browned, about 2 minutes more. (Broilers can vary in strength, so stay close to the oven, and check on the browning often.)
• 将架子放在烤箱的中心，然后将烤箱加热至350°F。用中火加热荷兰烤箱（7-1/4夸脱或更大）。添加剩余的2汤匙。油，芹菜和欧洲防风草，煮熟，搅拌，直到欧洲防风草在某些地方变软和棕色，约9分钟。加入葡萄酒，将热量增加到高度，煮熟，偶尔搅拌，直到液体几乎完全蒸发，约6分钟。搅拌肉汤，番茄酱，蜂蜜，月桂叶和八角茴香，然后煮沸。将牛s，洋葱和任何积聚的果汁加入锅中。盖上并转移到烤箱中。
• Roast, turning the brisket every 30 minutes, until the beef is tender, about 3 hours total. Transfer the beef to a carving board, tent with foil, and let rest for 10 minutes. Meanwhile, skim the fat from the cooking liquid. Transfer the liquid to a gravy boat, stir in the vinegar, and season to taste with salt and pepper.
• To serve, thinly slice the brisket, arrange on a platter with the vegetables, and top with the sauce. Serve, passing the remaining sauce at the table.