Onion-Braised Beef Brisket
February 10, 2022 • 0 comments
Brisket can be cooked in a number of ways. From smoking to slow cooking it until it's super tender. This recipe is simple but is incredibly delicious. Served with a side of polenta, it is a hearty meal.
Ingredients
- (4-5 lbs) Beef Brisket - Large
- (Season to taste) Salt
- (Season to taste) Pepper
- (1 tsp) Vegetable Oil
- (3 large, halved and sliced 1/2 inch thick) Onions
- (1 Tbsp) Brown sugar
- (3 medium cloves, minced) Garlic
- (2 Tbsp) Tomato paste
- (1 Tbsp) Paprika
- (1/8 tsp) Cayenne Pepper
- (2 Tbsp) Flour, all purpose
- (1 Cup) Beef Stock - 1 quart
- (1 Cup) Dry red wine
- (3) Bay leaves
- (2 tsp) Cider Vinegar
Directions
- Adjust oven rack to lower-middle position and heat to 300 degrees.
- Line a 13 x 9 inch baking dish with two 24 inch long sheets of heavy duty aluminum foil, positioning sheets perpendicular to each other and allowing excess foil to extend beyond edges of pan.
- Pat brisket dry with paper towels. Place brisket fat side up on cutting board, using a dinner fork, poke holes in meat through fat layer about 1 inch apart. Season both sides of brisket with salt and pepper.
- Heat 1 tsp of oil in 12-inch skillet over medium-high heat until oil just begins to smoke. Place brisket fat side up in skillet (brisket may climb up sides of skillet); weigh down with heavy Dutch oven or cast-iron skillet and cook until well browned, about 7 minutes. Remove Dutch oven, using tongs, flip brisket and cook on second side without weight until well browned, about 7 minutes longer. Transfer brisket to platter.
- Pour off all but 1 Tbsp of fat from pan; stir in onions, sugar and 1/4 tsp salt. Cook over medium-high heat, stirring occasionally, until onions are softened and golden, about 10-12 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add tomato paste and cook, stirring to combine, until paste darkens, about 2 minutes. Add paprika, and cayenne and cook, stirring frequently, about 1 minute. Sprinkle flour over onions and cook, stirring constantly, until well combined, about 2 minutes. Add broth, wine and bay leaves, stirring to scrape up browned bits from pan. Bring to simmer and simmer about 5 minutes to fully thicken.
- Pour sauce and onions into foil-lined baking dish. Nestle brisket, fat side up, in sauce and onions. Fold foil extensions over and seal (do not tightly crimp foil to allow to be opened later to test for doneness).
- Place in oven and cook until fork can be inserted into and removed from center of brisket with no resistance, 3 1/2 to 4 hours (when testing for doneness, open foil with caution as contents will be steaming). Carefully open foil and let brisket cool at room temperature for 20-30 minutes.
- Transfer brisket to a cutting board.
- Set mesh strainer over bowl and strain out onions and bay leaves. Discard bay leaves.
- Remove fat from liquid and discard.
- Put sauce and onions in sauce pan and add vinegar. Adjust salt and pepper to taste.
- Slice brisket against the grain.
- Place brisket in a 13 x 9 inch pan and pour sauce over brisket. Serve!
