Preheat oven to 325°F. Season brisket with 1 teaspoon each salt and black pepper.
Heat 2 Tbsp oil in a Dutch oven or 12-inch skillet over medium-high. Add brisket. Cook 8 to 10 minutes or until browned on both sides. If brisket does not fit all at once in skillet, halve and sear in batches.
Remove brisket; set aside. Add remaining 1 Tbsp oil to Dutch oven. Add onions, garlic, and bay leaves. Cook, stirring often, 5 to 10 minutes or until onions soften and mixture is fragrant.
Meanwhile, in a bowl whisk together stock, vinegars, brown sugar, onion powder, and garlic powder. Transfer onion mixture to a roasting pan; top with brisket. Pour balsamic mixture over. Cover tightly with foil; transfer to oven.
Cook meat 2 hours. Remove from oven. Uncover; carefully flip meat over. Re-cover with foil. Cook 2 to 2 1/2 hours more or until meat is fork-tender.
Transfer meat to a cutting board. Cover loosely with foil; let rest 10 to 15 minutes. Slice meat against the grain. Using a slotted spoon, remove onions from pan, discarding bay leaves. Arrange onions around brisket. Skim fat from pan juices. Spoon juices over brisket before serving. Refrigerate leftovers, covered, up to 4 days. Makes 8 servings.
Ads will not print with your recipe
16 g fat
(4 g saturated fat,
4 g polyunsaturated fat,
7 g monounsaturated fat),
137 mg cholesterol,
471 mg sodium,
24 g carbohydrates,
2 g fiber,
16 g sugar,
46 g protein.