Oven Braised Brisket with Balsamic Glazed Cippolini Onions BeefEntrée The squat cippolini onions are easy to grow, have a mild full flavor and are a nice addition to your kitchen. This recipe is great with any flavorful roasted meat dish, as is our Alexander School Reserve Cabernet Sauvignon. If you can’t get fresh bay leaves, use dried. – Katie Wetzel Murphy, AVV owner and ambassador and creator of this recipe 1 tsp dried oregano Salt and freshly ground pepper 1 4 to 5 lb beef brisket 1 tbsp canola oil 1 medium onion, diced 1 celery stalk, finely chopped 5 garlic cloves, sliced 1/2 cup AVV Chardonnay 1 14 oz can low sodium chicken broth 1/2 cup water 1/3 cup sugar 1 tbsp water 4 tbsp unsalted butter 1/2 cup plus 2 tbsp balsamic vinegar 1 1/2 pounds cippolini onions zest strips from 1 lemon 4 fresh bay leaves 3 cups chicken stock Salt and freshly ground pepper Rub meat with oregano, salt and pepper. Preheat oven to 300. Heat oil in a large sauté pan over medium high, add meat, and sear until nicely browned on all sides. Transfer meat to platter and add onion and celery to sauté pan. Season with salt and pepper and cook for 6 to 7 minutes. Place meat in a roasting pan along with accumulated juices on platter and the sautéed vegetables. Add wine and broth to sauté pan, bring to a boil, then add to roasting pan along with garlic and water. Cover and roast for 3 1/2 hours or until meat is very tender. While the brisket is in the oven, dissolve sugar in water in a large saucepan and cook over moderate heat until the sauce turns amber, about 5 minutes. Remove from heat and add butter and 1/2 cup of the balsamic. Return to heat and cook until the butter melts. Add onions, zest, the bay leaves and chicken stock to the pan and bring to a boil. Reduce heat and simmer until the onions are tender and the liquid is syrupy, which should take about an hour. Remove from heat, stir in the remaining vinegar and season with salt and pepper. Serve the glazed cippolinis with slices of the brisket.