Oven-braised Brisket and Onions

8 Servings
100% would make this recipe for Oven-braised Brisket and Onions again.

This is a delicious brisket recipe, with the beef turning meltingly tender--and accompanied by a rich and savoury sauce made of the beef drippings and onions. There is something very comforting about a slowly braised cut of beef. The long cooking time fills your home with delicious scents and provides the ideal setting for tougher cuts of meat to become tender and succulent. This time-honored recipe has to be more than 50 years old, for that's when a paternal (Polish) aunt shared it with my mother. Enjoy!!!

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Oven-braised Brisket and Onions Ingredients

1 5 to 6 pound first-cut beef brisket	2 bay leaves
1/4 cup canola oil	3 cups beef stock (preferably homemade)
3 large yellow onions (about 3 pounds), cut into 1/2-inch slices	Coarse salt, to taste
4 cloves garlic, minced	Freshly ground black pepper, to taste
2 teaspoons Hungarian paprika, sweet or hot, or combination of both

Instructions for Oven-braised Brisket and Onions

Heat oven to 375 degrees F.

Heat 2 tablespoons oil in a large Dutch oven over medium high heat. Pat brisket dry with paper towels and season with salt and pepper. Sear brisket well on both sides, about 8 minutes, set aside. Add remaining oil to in Dutch oven over medium high heat. Add onions and cook stirring, until softened and beginning to turn golden, add garlic, paprika, salt, and pepper and cook 1 minute. Add bay leaves and beef stock and bring to a boil. Return brisket to the Dutch oven, leaving lid 1/2 inch ajar, transfer to the heated oven and bake, 3-1/2 hours, or until tender (Add more water or stock as needed throughout the roasting time). Remove brisket from oven, transfer to a cutting board. Remove and discard bay leaves, using a handheld blender, puree broth and onions to smooth. Taste and adjust for seasoning with salt and pepper. Slice brisket against the grain and serve with onion puree.

Makes 8 to 10 Servings

Main Ingredient: BeefCuisine: Eastern European

Ingredient Insight - look inside this recipe

Bay Leaves

Beef

Black pepper

Canola Oil

Garlic

Onion

Paprika

Salt

Slow cook Roast Bake Advance Beef Stock Bay Leaf Paprika Beef Onion Polish Easy Stock Braise Brisket Garlic Sandwiches Main Dish Eastern European roast beff recepi

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Looks delicious! Can't wait to try this.

kimmyqt
on Mar 31 2008 12:53PM

I make a similar brisket but use 1/2 cup water

kbrisin
on Mar 13 2008 12:43PM

[I made edits to this recipe.]

sgrishka
on Nov 22 2007 9:18PM

Total Time: 4:15
Active time: 0:45

[I made edits to this recipe.]

sgrishka
on Apr 20 2007 4:11PM

Total Time: 4:15
Active time: 0:45

As with so many recipes, this one is so much better the next day because the flavors have blended together. Another benefit to this method is that it permits you to skim the fat from the pan juices. Beef brisket has a mantle of fat that is left in place for baking to flavor the meat but should be removed from the gravy before eating. Also, once cooked and cooled, the brisket is infinitely easier to slice thinly across the grain. Prepare the roast the day before serving and simply reheat the sliced meat in the de-fatted pan juices on the day you will be serving it for a delicious and tender main course that satisfies your senses. [I posted this recipe.]

sgrishka
on Apr 20 2007 4:02PM

Total Time: 4:15
Active time: 0:45