Wine-Braised Brisket with Onions

One night before cooking the brisket, pat the brisket dry with paper towels. Sprinkle meat with the 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to a nonreactive 6- to 8-quart Dutch oven; add wine, beef broth, onions, thyme, bay leaf, and garlic. Cover tightly with a lid and refrigerate overnight.

The next day, preheat oven to 325°F. Place the Dutch oven with meat over high heat; bring to a simmer.

Cover the Dutch oven and transfer to the oven. Bake for 1 hour; stir in mushrooms. Cover and bake for 2 to 2-1/2 hours more or until meat is tender. Remove Dutch oven from oven; uncover. Let stand for 15 minutes. Stir in parsley.

Transfer the brisket to a cutting board; slice the meat across the grain. Skim off any fat from the sauce; remove bay leaf. If desired, return sauce in the Dutch oven to heat. Bring to boiling; reduce heat. Simmer, uncovered, until desired consistency. Season to taste with additional kosher salt and freshly ground black pepper. Serve the meat hot with the sauce.