Peel 1,400 g onions and slice or slice them. Mix the flour and paprika powder and roll the onions in it. Gradually fry in plenty of oil until crispy and golden yellow. Caution suddenly become too dark. Then drain on kitchen paper and set aside.

Peel the remaining onions and cut into fine strips

Salt and pepper the beef brisket. Heat the clarified butter in the cocotte and sear the meat on all sides over a medium heat. Take out the meat. Brush with mustard

Brown the remaining onions and garlic in the cocotte (possibly with butter) and powdered sugar over medium heat. Stir in the tomato paste and sauté briefly. Deglaze with the red wine and let the wine simmer (keep adding more wine).

Add the beef stock and half of the fried onions and bring to the boil.

Put the meat in it. A little marjoram with it. Put the lid on and let everything simmer softly at 150 degrees for 2-3 hours. Season the sauce to taste (cranberry jam), puree it if necessary and let it simmer a little if necessary

Cut the beef brisket into slices and serve with sauce and fried onions

You can also use ready-made fried onions, which saves time and tastes good too