1 flat-cut or point-cut, beef brisket, 4 1/2 to 5 lb (2.25 to 2.5 kg)
Olive oil, evcp or similar
2 tablespoons garlic clove, fresh, thinly sliced
3 lb sweet onions, Vidalia, Maui etc, peeled, and sliced thick
Salt, kosher, coarse
Black pepper, coarse
1/4 cup tomato paste
2 tablespoons marmite
3 large bay leaves, fresh
For the Sweet Onion Gravy ...
1 pint beef stock, optional, if needed
6-12 whole bay leaves, fresh, for flavoring the gravy and garnish
8-12 whole fresh thyme, sprigs, for flavoring the gravy and garnish
As needed cornstarch
As needed water, cold
Preheat the VacMaster SV1 to 154°F/68°C
In a large heavy-bottomed sauté pan over medium heat, warm about a 1/4 cup of the olive oil until just smoking.
Add the garlic and onions and sauté, stirring constantly for 5-7 minutes or until the garlic and onions are soft and translucent.
Season the onion mixture to taste with the salt and pepper.
Remove from the heat and let cool to room temperature.
Place the brisket in an appropriate-sized VacMaster bag along with the cooled onion garlic mixture, tomato paste, marmite, and bay leaves.
Using a VacMaster chamber vacuum sealer, vacuum and seal the bag.
Carefully place the bag into the SV1 water bath and cook for 24-36 hours.
Carefully remove the bag from the water.
Gently remove the brisket from the bag, place on a paper towel-lined baking sheet and pat dry with paper towels.
Pour the onions and cooking liquid into a large measuring cup or similar, you should have 6-8 cups, reserve.
In a large heavy-bottomed deep sauté pan or roasting pan over high heat, warm the olive oil.
Add the cooked brisket and sear, turning once, until well browned, about 3-5 minutes per side and transfer to a carving board.
Pour off the excess fat from the pan, and reserve pan for the gravy.
For the Sweet Onion Gravy …
Place the pan after the excess fat has been removed back on high heat.
Add the reserved cooking liquid (and optional beef stock if you feel you need it) and onions along with half of the additional bay leaves and thyme sprigs and bring to a boil.
In a small mixing bowl, add 1 tablespoon of corn starch per cup of liquid for thin to medium consistency and up to 2 tablespoons per cup for a thicker, more gravy-like consistency.
Add about an equal amount of cold water and mix with a small whisk or fork until very smooth.
Gradually whisk the corn starch/water mixture into the hot cooking liquid until it’s blended, being sure to stir constantly.
Bring the mixture to boil, and let it boil it for a minute or so.
Taste and adjust the seasonings with salt and pepper if necessary.
To serve the Brisket …
Cut the brisket across the grain into slices.
Transfer the sliced brisket to a large platter and drizzle some of the sauce over the meat and pour the rest into a bowl.
Garnish the platter with additional fresh bay leaves and thyme sprigs.
Serve immediately with the sauce on the side.