Chef Jean-Georges Vongerichten inspired this recipe. Eating at his Paris restaurant, Market, one can’t but be amazed at how his cooking crosses cultures and cuisines. Originally from the Alsace region of France, Vongerichten has traveled the world and fallen in love with different flavors and spices, especially those from Asia. This is one of my favorite ways to cook brisket; the darkly caramelized topping of onions contrasts with the rich tender meat. Serve it with noodles
