Name: Caramelized-Onion and Wine-Braised Brisket with Glazed Vegetables
Yield: Makes 8 to 10 Servings
Ingredients: 4 cups canned low-salt chicken broth; 1 750-ml bottle dry white wine; 1/2 cup brandy; 1/3 cup vegetable oil; 2 pounds meaty beef neck bones; 3 1/2 pounds onions, thinly sliced; 4 large celery stalks, sliced; 1 1/2 teaspoons whole allspice; 6 garlic cloves, chopped; 2 teaspoons dried thyme; 1 4 1/2- to 5-pound flat-cut brisket; 3/4 cup chopped canned tomatoes; 1 tablespoon tomato paste; 2 1/2 pounds mixed baby vegetables (such as zucchini, crookneck and pattypan squashes, turnips, carrots and new potatoes); 8 red boiling onions; 1/4 cup (1/2 stick) margarine; 1/4 cup honey; 1 teaspoon dried thyme; 10 ounces cherry tomatoes; 4 ounces asparagus tips or sugar snap peas

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