Brisket of Beef
rec.food.recipes/Jonathan Goldman/1995
Source: The Washington Post
Servings: 10-12

1 large first-cut brisket of beef
1 large onion
1 large leek, white part only
1/4 tsp thyme
2 bay leaves
salt and pepper to taste
1/4 cup kosher wine (cognac if not for Passover)

Brown meat in its own fat in dutch oven. Slice onion in food processor and add to meat. Slice leek in food processor, rinse carefully to remove all dirt, drain and add to meat. Add thyme, bay leaves, salt and pepper and wine. Cook covered over low heat, turning once or twice, until meat is tender, about 4 hours. Remove meat from sauce, slice while still warm and refrigerate. Run sauce through a food mill and refrigerate. Remove and discard fat. Meat and sauce may be frozen [separately]. Reheat, together, in a slow oven, on top of the stove, or in the microwave.

Note: I use more onion and leek than called for and don't use food processor to slice them.