next day, discard the brine; to a roasting pan add 4 medium size onions, cut into coarse julienne, add 1 qt good quality red wine, 2 lb diced tomatoes, 6 ea smashed garlic cloves, 4 ea laurel leaves, 1 tblsp dried oregano, 1 tblsp dried thyme, 1 cup soy sauce, 2 qt chicken or beef stock, 1/2 tblsp kosher salt, 15 ea crushed black pepper corns; braise in a 300F oven for 3,5 to 4.5 hours, depending on the thickness and toughness of the meat