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Serves 8
Total: 5 hours, 45 minutes
1 (4-lb.) beef brisket flat, cut into 3 pieces
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 tablespoons vegetable oil
3 large white onions, cut in half and thinly sliced (6 loosely packed cups; about 3 lb.)
4 shallots, sliced
1 teaspoon sugar
1 (750-milliliter) bottle dry red wine
1 1/2 teaspoons chopped fresh rosemary, divided
1 (10-oz.) package cipollini onions, peeled
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1st Keep
 Renata_Lam
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