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1
Season the entire brisket with salt, pepper and creole seasoning.
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2
Coat with flour.
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3
Place in skillet that has been heated over medium heat. Sear with a brown finish on both sides of brisket.
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4
Line a casserole dish with foil that is overlapping the edges enough to wrap and seal around the brisket when you have added all the ingredients.
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5
Place brisket in foil lined pan.
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6
In a small dish, mix tomato paste, cocoa, and worchestershire sauce. Spread paste all over brisket. If you need more, make more.
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7
Smash garlic cloves to peel and place gloves on top of brisket.
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8
Place thinly sliced onions all over the top.
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9
Pour broth and wine until it is about 2/3 up the side of the brisket. I used a wine from Chili (Carmenere) which also has undertones of chocolate. A lot of South American wines work well with this recipe.
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10
Spread sprigs of thyme around the top. Then seal the foil, making the brisket air tight.
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11
Place in a 350F oven for about 3 1/2 hours. If you are cooking a bigger piece of meat, cook longer. You will want the meat to pull apart easy.
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12
Let cool down, then place in fridge over night.
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13
Next day, pull out. Thinly slice brisket. Drain cooking liquid through a seive. Place back into foil with a touch of cooking liquid. When you are ready to reheat, place in 350F. It usually takes about a half hour.
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14
Heat cooking liquid in a sauce pan. Reduce awhile if you want more intensity in sauce. Mix a tablespoon of flour iwth some water and stir in to thicken. Cook a little while to cook flour. Adjust seasonings. Add pads of butter. Serve with meat.
