Onion-Braised Brisket

4 to 5 lbs

3 large
1 T
¼ t
​
​3 cloves
1 T
½ T
​½ T
⅛ t
2 T
1 cup
1 cup
3
2 sprigs
​
2 t
beef brisket, flat cut preferred

onions (2.5 lbs), halved and sliced ½-inch thick
brown sugar
salt
​
garlic, minced
tomato paste
paprika
​smoked paprika
cayenne pepper
flour (for gf use chickpea or any mix)
chicken broth
dry red wine
bay leaves
fresh thyme
​
cider vinegar
  • Note: You must make this a day or two in advance so that the cooked meat has a chance to soak up the sauce and so that the fat will separate out of the sauce.
  • Note: I've only made this once and I used 6 or 8 lb brisket and cooked it in my turkey roasting pan. I was able to brown the meat in that same pan.
  • Pat brisket dry with paper towels. Use a fork to poke holes in meat through fat layer about 1-inch apart. Season both sides liberally with salt and pepper.
  • Oil a hot skillet or your roasting pan if it's thick enough and sear brisket fat side up until well browned, about 7 minutes. Flip and repeat.
  • Remove brisket and pour off all but a tablespoon or so of fat. Or add some oil if needed.
  • Stir in 2nd set and cook until onions are golden brown, 10 to 15 minutes.
  • Add garlic and cook about 1 minute
  • Add tomato paste and cook to darken paste, about 2 minutes
  • Add paprikas and cayenne and cook about 1 minute
  • Sprinkle in flower and cook about 2 minutes
  • Add reminder of 3rd set, scrape up bottom of pan, and simmer for 5 minutes to thicken.
  • Pour onion mixture into roasting pan. Press brisket into onions, fat side up. Cover with foil. Bake at 300 degrees until fork can be pushed in/out of center with no resistance, 3.5 to 4 hours. Internal temperature should be in the 197 to 200 range when you pull it from the oven.
  • Let dish cool in roasting pan at room temp for 30 minutes.
  • You will store the onion solids separate from the liquid. Transfer meat to a storage container, strain liquids into meat container without smushing the solids. Put onion solids into a 2nd container, discarding bay and thyme as you do this. Cover both containers and refrigerate overnight.
  • About 45 minutes before serving, preheat oven to 350 and transfer cold brisket to cutting board.
  • Scrape off and discard congealed fat from sauce and brisket, then heat sauce until warm. Skim fat as you go if necessary. You should have around 2 cups. Boil down to roughly that amount if needed.
  • Slice brisket against the grain into ¼-inch thick slices. Discard fat as you go. Place slices in a 9x13 backing dish.
  • Stir onions and vinegar into warmed sauce. Adjust with salt and pepper.
  • Pour onion sauce mixture over brisket, cover with foil, bake at 350 until heated through, 25 to 30 minutes.
​
  • Yield: 4 to 5
  • Source: Modified from Cook’s Illustrated
Category:  American                                                                                                                                                          Modified 5/4/20