2 tablespoons olive oil
1 red onion, sliced into thick rings
1/2 teaspoon salt
salt and pepper to taste
2 pounds beef brisket
1 teaspoon bouillon granules
1 medium onion, diced
1 teaspoon dry mustard
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1 (15 ounce) can tomato sauce
1/2 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Place the pan on the baking sheet.
Heat olive oil in a large saucepan over medium heat. Stirring constantly, cook onion and salt and pepper until tender; about 5 minutes. Store onion in refrigerator. Stir the beef into the skillet.
Place the onion rings in the pan with the beef. Cover, reduce the heat to medium low, and simmer for 30 minutes. Remove the beef from the liquid and set aside.
In a small bowl, combine the bouillon granules with 1 medium onion, tomato sauce, 1/2 cup of the sauce, parsley and rosemary. Mix together and chill.
Return the beef to the pan with sauce, tomato sauce, parsley and rosemary mixture on top. Cook over medium heat for 15 minutes, stirring occasionally. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Return beef to the pan with sauce, tomato sauce and parsley mixture on top. Cook for about 20 minutes, stirring occasionally.
Return the sauce to the pan with beef. Cook for about 2 minutes, stirring occasionally, then pour sauce over meat and vegetables. Whisk together sugar and lime syrup. Cover and simmer for 2 minutes, stirring occasionally. Pour sauce over vegetables and meat and heat through. Serve with lime wedges and lime wedges.