Day One
Step1
Preheat oven to 375 degrees F.
Step2
Place Dutch oven containing 1 tbsp. oil in the oven for 10 minutes.
Step3
Pat brisket dry and season to taste with salt and pepper.
Step4
Roast brisket in Dutch oven, uncovered, 30 minutes.
Step5
Meanwhile, cook onions in remaining 2 tbsp. oil in a large skillet over medium-high heat, stirring until onions are soft and golden.
Step6
Reduce heat and cook onions, stirring only occasionally, until deep golden, or about 20 minutes.
Step7
Add garlic, paprika, salt and pepper. Stir and cook 1 minute.
Step8
Add water and bring to a boil.
Step9
Spoon onion mixture over brisket.
Step10
Cover Dutch oven, keeping lid ajar 1/2 inch, and bake 3 1/2 hours. Check every so often if more water needs to be added to pan.
Step11
Remove brisket from oven and cool 1 hour.
Step12
Remove brisket from pan and scrape onion mixture back into pan.
Step13
Wrap brisket in foil and chill overnight. Spoon onion mixture into a 1-quart measuring cup and chill, covered, overnight.
Day Two
Step1
Preheat oven to 350 degrees F.
Step2
Remove fat from onion mixture and discard. Add enough water to onion mixture to measure 3 cups total.
Step3
Put onion mixture in a blender and blend until you have a smooth gravy.
Step4
Slice brisket against the grain to desired thickness.
Step5
Heat gravy in an ovenproof skillet until hot. Add brisket.
Step6
Place skillet in oven and heat 30 minutes. Serve.