Oven-Braised Brisket and Onions
This is a delicious brisket recipe, with the beef turning meltingly tenderand 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!!!"I used a nearly identical recipe from Cooks Illustrated I was surprised by how good it was.
For a variation on this recipe try:
Add 1 tbsp brown sugar with the onions.
Add 1 tbsp tomato paste with the garlic, stir and cook until dark.
Substitute 1 cup red wine for 1 cup broth.
Add 3 sprigs fresh thyme with the bay leaves.
Sauce can be made thicker by adding 2 tbsp flour after adding paprika." - Vinceb
Yield: 8 Servings Ready in 4 hours, 15 minutes
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Verified by stevemur
|1 5-lbFirst-cut beef brisket; (or 6-lb)|
|1/4 cupCanola oil|
|3 largeYellow onions; (about 3 pounds), cut into 1/2-inch slices|
|4 clovesGarlic; minced|
|2 teaspoonsHungarian paprika; sweet or hot, or combination of both|
|2 Bay Leaves|
|3 cupsBeef stock; (preferably homemade)|
|Coarse salt; to taste|
|Freshly ground black pepper; to taste|
Oven-Braised Brisket and Onions Preparation
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
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.
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