Preheat oven to 350°F.
Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6-to-8-quart wide heavy pot over
moderately high heat until hot but not smoking, then brown meat well on all sides, about 10
minutes total. Transfer with tongs to a platter.
In fat remaining in pot over moderate heat, cook onions with bay leaf, stirring occasionally, until
golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket
over onions in pot, then top with remaining onions. Add cider, beef demi-glace and balsamic (liquid
should come about halfway up sides of meat) and bring to a boil.
Cover pot and braise in middle of oven until meat is very tender, 3 to 3½ hours. Cool in sauce,
uncovered, 30 minutes. Transfer brisket to a clean cutting board. Skim off any fat from sauce, then
season sauce with salt and pepper. Slice meat across the grain and serve with sauce.
Recipe by Draeger's Cooking School
