Indulge in the savory and tender goodness of our featured dish: Beef Brisket with Caramelized Onions. This classic comfort food embodies culinary excellence, showcasing a fall-apart tender beef brisket braised in a rich and flavorful broth, complemented by the delectable sweetness of caramelized onions. Our carefully curated collection of recipes offers a diverse range of approaches to crafting this culinary masterpiece, ensuring there's a perfect recipe for every taste and skill level. From traditional slow-cooker methods to innovative oven-roasted variations, our recipes provide step-by-step guidance, ensuring your brisket turns out juicy, flavorful, and fork-tender. Whether you prefer a classic red wine braise or a tangy barbecue sauce glaze, our recipes have you covered. Dive into the world of beef brisket and caramelized onions, and prepare to tantalize your taste buds with every bite.
Here are our top 8 tried and tested recipes!
RACH MAKES THE EASIEST BRISKET EVER
The sweetness of caramelized onions gives Rach's easy beef brisket tons of flavor.
Provided by Rachael Ray
Number Of Ingredients 15
Steps:
- In a large cast iron skillet or large cast iron enamel Dutch oven over medium-low to medium heat, caramelize the onions: melt butter, add onions, season with bay, salt and black pepper and white pepper, thyme, cook to golden and soft, 25 minutes, then add sherry if using and remove to bowl
- Meanwhile, bring meat to room temperature
- Season liberally with salt and pepper
- Preheat oven to 325˚F
- Return skillet to medium-high heat with oil, 2 turns of the pan
- Brown meat 5 minutes on each side, then top with caramelized onions, add the broth and melt in the demi-glace or bouillon and add Worcestershire
- Cover pan with heavy foil or lid and bake 3 to 3½ hours to very tender, then slice and serve
EASY BRISKET WITH CARAMELIZED ONIONS
Ultimate Beef Brisket with Caramelized Onions is a perfect main course for weeknight dinner or for a holiday party, with leftovers perfect for sandwiches!
Provided by Sabrina Snyder
Categories Main
Time 3h15m
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees.
- In a large cast iron skillet melt the butter on medium heat and add in the onions and 1/2 teaspoon Kosher salt.
- Cook for 15-20 minutes, stirring frequently until they start to caramelize.
- Remove the onions from the pan and set aside. Add in the canola oil and turn the heat up to medium-high.
- Season the brisket with the remaining 1/2 teaspoon salt and the pepper.
- Brown on both sides for 3-5 minutes on each side.
- Remove the beef and add the garlic, Worcestershire sauce, and beef broth.
- Stir well and add the brisket back in fat side up.
- Top with the onions and tent tightly with foil or a lid.
- Cook in the oven for 3-4 hours.
Nutrition Facts : ServingSize 6 g, Calories 330 kcal, Carbohydrate 5 g, Protein 38 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 112 mg, Sodium 740 mg, Sugar 2 g
CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS
This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions. The only caveat: Buy a brisket that's not too lean. You want it well-marbled with fat or the result will be dry, not juicy.
Provided by David Tanis
Categories dinner, meat, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
- Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
- Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
- Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
- To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
- Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.
Nutrition Facts : @context http, Calories 1066, UnsaturatedFat 40 grams, Carbohydrate 14 grams, Fat 81 grams, Fiber 2 grams, Protein 62 grams, SaturatedFat 31 grams, Sodium 1149 milligrams, Sugar 5 grams, TransFat 0 grams
BRISKET SLIDERS WITH CARAMELIZED ONIONS
For a dear friend's going-away party, I made a juicy brisket and turned it into sliders. Cook the brisket ahead and slider assembly will be a breeze. -Marlies Coventry, North Vancouver, British Columbia
Provided by Taste of Home
Categories Lunch
Time 7h25m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a small bowl, combine 2 tablespoons salt, sugar, peppercorns and garlic; rub onto all sides of brisket. Cover and refrigerate 8 hours or overnight. In a small bowl, combine mayonnaise, blue cheese, horseradish and cayenne. Refrigerate until assembling., Place carrots, chopped onions and celery in a 6- or 7-qt. slow cooker. Place brisket on top of vegetables. In a small bowl, combine red wine, mustard and bay leaves; pour over brisket. Cook, covered, on low 7-9 hours or until meat is fork-tender., Meanwhile, in a large skillet, heat oil over medium heat. Add sliced onions and remaining salt; cook and stir until softened. Reduce heat to medium-low; cook 30-35 minutes or until deep golden brown, stirring occasionally., Remove brisket; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Skim fat from reserved juices. Thinly slice brisket across the grain; return to slow cooker. Pour juices over brisket., Serve brisket on buns with mayonnaise mixture and caramelized onions and, if desired, arugula and tomato slices.
Nutrition Facts : Calories 272 calories, Fat 13g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 876mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
BEEF BRISKET WITH CARAMELIZED ONIONS
Sunday Dinners at my grandmothers, Nothing better than that. This recipe is close to hers. I hope you enjoy it. I found this recipe in Southern Living, but I added a couple of things to make it like my grandmothers.
Provided by Cathy Tuten
Categories Beef
Time 5h45m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350. Sprinkle all sides of brisket with salt and pepper. Cook brisket in batches, in hot oil in an ovenproof Dutch oven over medium-high heat until browned on all sides. About 15 minutes. Transfer to a plate, reserving drppings in Dutch oven.
- 2. Add white onions and shallots to hot drippings in Dutch oven, sprinkle with sugar. Cook over medium heat, stirring often till onions are soft and caramelized. Stir in wine, 1 tsp rosemary , garlic and brisket. Top with cipollini onions and cover.
- 3. Bake at 350 degrees for 4 hours or until brisket is tender. Remove from oven and let stand, covered, for 30 minutes. transfer brisket to cutting board and put onions and garlic in a large bowl, reserving liquid in dutch oven. Cover brisket and onions with aluminum foil.
- 4. Bring reserved liquid to a boil over high heat, stirring often about 10 minutes. Or until liquid is reduced by half. Stir in cooked onions and 1/2 tsp. rosemary. CUT brisket across the grain into thick slices. Serve with onion mixture.
WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS AND DRIED APRICOTS
Steps:
- 1. Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
- 2. Preheat the oven to 350° F. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil. When it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
- 3. Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, 2 to 2 1/2 hours. Meanwhile, blanch and peel the onions as instructed in the tips (see below), leaving them whole. Cut the remaining apricots into 1/4-inch strips.
- 4. In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
- 5. When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
- 6. To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side.
BEEF BRISKET WITH CHERRY-MERLOT SAUCE AND CARAMELIZED ONIONS
This brisket is out-of-this-world! Don't skimp on the onions - they are the crowning glory of this incredible dish. I found it under 'recipes' on the Williams Sonoma website.
Provided by Kishka
Categories Roast Beef
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325.
- Season brisket all over with the salt and pepper.
- In a large roasting pan with a tight-fitting lid or a dutch oven, warm the olive oil over medium-high heat.
- Add the brisket and brown well on all sides.
- Transfer to a plate.
- Add the onion and carrot to the pan and saute until golden, about 6 minutes.
- Add the garlic and saute about 2 minutes more.
- Add the tomatoes and juices, 1 cup of the wine and the bay leaf, mix well and bring to a boil.
- Return brisket to the pan, cover and place in the oven.
- Cook, basting occasionally, for about 3 hours, or until the brisket is fork-tender.
- Remove from the oven and allow to cool in the juices.
- Transfer the brisket to a deep platter and cover with aluminum foil.
- Refrigerate until cold, up to overnight.
- Let the pan juices cool, then pass through a sieve or food mill into a bowl.
- Discard the solids and refrigerate until ready to use.
- Just before serving, preheat the oven to 350.
- Slice the brisket thinly and arrange on an oven-proof serving platter.
- Cover with aluminum foil and warm in the oven for 15 minutes.
- Meanwhile, cook the onions: Warm the olive oil in a large fry pan and add the sliced onions.
- Saute, stirring often, until golden brown and sweet.
- Season with salt and pepper and set aside.
- While onions are sauteing, pour the remaining cup of wine into a saucepan over high heat.
- Add 1/4 cup of the dried cherries and bring to a boil.
- Boil until wine is reduced by half and then stir in reserved brisket juices.
- Bring to a boil and season with salt and pepper.
- To serve, remove the brisket from the oven.
- Pour the sauce over the meat and then top with the caramelized onions.
- Sprinkle with the remaining dried cherries and serve immediately.
WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS
Make and share this Wine-Braised Brisket of Beef With Caramelized Pearl Onions recipe from Food.com.
Provided by Mimi Bobeck
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
- Preheat the oven to 350°F.
- Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil and when it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
- Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork tender, 2 to 2½ hours. Meanwhile, blanch and peel the onions as instructed in the tips, leaving them whole. Cut the remaining apricots into 1/4-inch strips.
- In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
- When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
- To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side. Serves 8.
Nutrition Facts : Calories 679, Fat 28.5, SaturatedFat 8.6, Cholesterol 175.8, Sodium 2956.9, Carbohydrate 23, Fiber 2.8, Sugar 12, Protein 63.7
Tips:
- Choose a brisket that is at least 3 pounds, with a good amount of marbling.
- Trim the brisket of excess fat, leaving about 1/4 inch of fat on the surface.
- Season the brisket generously with salt, pepper, and your favorite spices. You can use a store-bought rub or make your own.
- Sear the brisket in a hot skillet or Dutch oven over medium-high heat. This will help to develop flavor and color.
- Add the caramelized onions to the skillet or Dutch oven. Stir to coat the brisket with the onions.
- Add enough beef broth or water to cover the brisket by about 1 inch.
- Bring the liquid to a boil, then reduce the heat to low and simmer for at least 3 hours, or until the brisket is tender.
- Remove the brisket from the skillet or Dutch oven and let it rest for 15 minutes before slicing.
Conclusion:
Beef brisket with caramelized onions is a classic dish that is perfect for a special occasion. The brisket is tender and flavorful, and the caramelized onions add a delicious sweetness and depth of flavor. This dish is sure to impress your friends and family. Be sure to try it the next time you are looking for a special meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love