14 lg. garlic cloves
2 tsp. dry mustard
1 tbsp. paprika
1 1/2 tsp. salt
1 tsp. pepper
1 (6 or 7 lb.) brisket
2 onions

CARAMELIZED ONIONS:

4 med. onions
3 tbsp. unsalted butter
1 tsp. sugar
Salt and pepper

SAUCE:

1 1/2 tbsp. all-purpose flour
3 tbsp. tomato paste
2 tbsp. dry vermouth
1/2 tsp. dry mustard
3 tbsp. butter

Heat oven to 350 degrees. Line heavy pan with foil to cover meat completely. Mince 2 garlic cloves in processor, mix with mustard, paprika, salt and pepper. Rub brisket on both sides with mixture. Slice onions. Spread 1/2 onions plus 6 garlic cloves on foil. Top with brisket. Cover with remaining onions and garlic. Pour beef stock (2 cups) in bottom of pan. Seal edges. Bake 3 to 4 hours until done. Cover and refrigerate at least 6 hours.

Slice onion (4). Melt butter, add sugar and onion and cook until caramelized. Discard any solidified fat on brisket. Transfer onions and garlic to processor (from foil and pan), add flour and process until smooth. Add tomato paste, vermouth and mustard and blend.

Transfer to small saucepan, add all juice left in pan and on foil and cook until slightly thickened. Add butter in small pieces. Thinly slice meat across grain. Place in large shallow pan. Pour sauce over. Cook at 350 degrees for 30 minutes. Add caramelized onions. Cook another 10 minutes.