Passover Brisket

    4 tablespoons vegetable oil, divided
    5 cups (from about 3 pounds) coarsely chopped onions
    4 minced garlic cloves
    2 bay leaves
    2 teaspoons crumbled dried thyme
    2 teaspoons paprika
    Salt
    Freshly ground black pepper
    2 cups red wine
    6 pound beef brisket, first cut
    3 cups beef stock or low sodium broth
    1 cup orange juice

Preheat the oven to 375F. Heat 2 tablespoons of the oil in a large
heavy skillet over medium-high heat. Add the onions and cook until
translucent and soft. Add the garlic, bay leaves, thyme, paprika, and
salt and pepper to taste to the onion mixture. Cook for a few minutes
more, and then deglaze the pan with the red wine. Cook for 5 minutes
over high heat, and then let simmer while browning the brisket. Place
a large heavy Dutch oven over medium-high heat. Add the remaining oil
and heat until very hot, but not smoking. Salt and pepper the brisket
liberally. Add the brisket to the Dutch oven and brown quickly on
each side, being careful when turning the brisket to avoid splatters
of oil. Add the onion mixture, the beef stock, and the orange juice.
Place the lid on the Dutch oven but do not tightly seal, leaving it
slightly ajar. Place the brisket in the oven and bake for 4 hours, or
until tender. Remove the brisket from the oven and cool at room
temperature for an hour in the Dutch oven. Remove the brisket from
the Dutch oven and wrap tightly in foil. Refrigerate the brisket and
onion mixture overnight. Preheat the oven to 350F about an hour
before serving. Slice the brisket against the grain and place in a
baking dish to reheat. Skim the fat from the onion mixture and place
in a food processor or blender. Process until a thick, smooth gravy
is formed. Spoon the gravy over the brisket and cover loosely. Bake
for 30 minutes or until ready to serve.