Beef Brisket with Roasted Grapes and Horseradish Gremolata {Thanksgivukkah}

1 4-pound beef brisket

splash of olive oil

2 onions, peeled and diced

4  cloves garlic

freshly ground sea salt
freshly ground pepper

2  C red wine

1-1/2 C organic chicken broth

1 onion, peeled and diced

4  C organic, seedless red grapes

2-3 sprigs of fresh oregano
2-3 stems of fresh parsley
1 stem fresh rosemary

1/4  C olive oil or duck fat, if you have it

1/4  C white whole wheat flour

Preheat oven to 350 degrees F. In a pan, cook 2 C of the onions and whole garlic in hot oil until onions are tender. Spoon the mixture into a roasting pan; I used a deep stoneware dish.

Season brisket with salt and pepper; place brisket on onion mixture. Add wine and broth. Cover and roast for 2 hours.

Remove cover and roast, uncovered, for another hour.

Remove brisket from oven; stir in 1 C diced onions. Cover and refrigerate overnight.

Remove the dish from the fridge and let it come to room temperature. Preheat oven to 375 degrees F. Remove fat from pan juices and discard. Transfer juices to saucepan; boil gently, uncovered, about 20 minutes until reduced by half. While brisket is cold, slice off any excess fat. Slice meat against the grain. Return brisket and vegetables to roasting pan. Add grapes, herbs, and reduced juices.

Cover and reheat in oven for 45 minutes. Transfer brisket, grapes, and onions to your serving platter. Discard herb sprigs.

To make a gravy, combine oil - or duck fat - and flour; whisk in pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve gravy with brisket and homemade horseradish gremolata.