Ready in 4 hours
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."
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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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Dshadow 5 months agoTried recipe using suggested variations. Was a hit with the family. A new family favorite. Delicious!
jessi4395 7 months ago
anamvidal 7 months agoDelicious and easy! I have been given many brisket recipes and by far this is my favorite and my family's. The meat was tender and full of flavor. Will keep in my favorites for sure!
meganmurray1 9 months agoAbsolutely delicious!! Super easy will definitely make again!
Pelum 9 months agoDelicious and easy to make, a real Keeper!!
terrylive 10 months agoFail-safe. Delicious every time. Have made the last two Christmas Eves. Also have made into sandwiches on rolls with vinegar coleslaw.
drouchea 11 month agoI've made this on many occasions now and again for our families Christmas Eve dinner. The brisket was fabulous! Mouthfulls of luscious comfort!
sarahbaker2 1 year ago
Timamanda 1 year agoJust made this tonite,it was the first brisket I've ever cooked and my wife who is from Texas says it one of the best she has had! Thanks sgrishka for this awesome recipe!
christinesmith1 1 year agoIt was really good. I think next time I might add some BBQ sauce for a little zip, but the meat was very tender and tasty.
Roxy81 1 year agoMade this tonight for a dinner party and it was great!! I followed the recipe exactly and it was so easy. Thanks for the recipe!
shilohann 1 year agoSimply superb! I made this for when my Mom and Dad when they came to visit us. Everyone raved and I think my Dad would have kissed you sgrishka had you been here. Thanks for another wonderful recipe.
kayshaffer 1 year agoturned out great very easy
Simabob 1 year agoAbsolutely perfect. Best and easiest brisket I've ever made.
steveb56 1 year agoThis was fantastic...thin sliced leftovers on the griddle made for great sandwichs.
TMOM7159 1 year agoOMGGGG!!!! Did this for a large family gathering with an 8-lb brisket...there was none left!!! They raved! Way to score points with mom-in-law! Thanks sgrishka!!
twiffy 1 year agoGreat tasting, easy, and suitable for all types of dinner occasions. A firm favourite with the whole family.
drouchea 2 years agoI made this for hubby's birthday dinner tonight. It was fantastic. The brisket was fall-apart tender and super flavorful. The onion gravy was perfect and also worked well slathered over roasted vegetables.
Katy2930 2 years agoMy first brisket and it was phenomenal. The onions sauce was perfect and the brisket was fall-apart tender.
foolishbaker 2 years agoThis was my first attempt with a brisket. It was amazingly delicious and everyone loved it!