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1
In a small bowl, combine 2 teaspoons of salt and 1 teaspoon of pepper with the thyme, oregano and paprika.
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2
Rub the seasonings all over the brisket.
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3
In a medium heatproof bowl, cover the porcini with the hot water and set aside until softened, about 20 minutes.
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4
Remove the mushrooms from the soaking liquid; rinse and coarsely chop them.
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5
Reserve the soaking liquid.
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6
Preheat the oven to 350.
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7
Heat the oil in a large enameled cast-iron casserole until shimmering.
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8
Add the brisket, fat side down, and cook over moderately high heat until well-browned, about 8 minutes per side.
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9
Transfer the brisket to a platter and pour off any excess fat from the casserole.
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10
Add the vermouth and chicken stock, then pour in the reserved mushroom soaking liquid, stopping before you reach the grit at the bottom.
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11
Scrape up the browned bits from the bottom of the casserole and stir in the tomatoes, porcini and bay leaves.
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12
Return the brisket to the casserole, fat side up.
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13
Scatter the onions and garlic over the meat and into the liquid and bring to a boil.
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14
Cover and cook in the oven for 1 hour.
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15
Uncover and cook for 30 minutes.
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16
Spoon the onions on top of the brisket and cook for about 30 minutes longer to brown the onions.
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17
Push some of the onions back into the liquid, cover and braise for about 2 hours, or until the meat is fork-tender.
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18
Transfer the brisket to a carving board and cover loosely with foil.
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19
Simmer the sauce for a few minutes, until it is deeply flavored, then season with salt and pepper.
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20
Discard the bay leaves.
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21
Carve the brisket across the grain into 3/8-inch thick slices and arrange on a large, warmed platter.
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22
Spoon the sauce and onions over the meat and serve.
