ONION-BRAISED BEEF BRISKET(ATK)

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Onion-Braised Beef Brisket(ATK) image

This recipe requires a few hours of unattended cooking. It also requires advance preparation. After cooking, the brisket must stand overnight in the braising liquid that later becomes the sauce; this helps to keep the brisket moist and flavorful. Defatting the sauce is essential. If the fat has congealed into a layer on top of the sauce, it can be easily removed while cold. Sometimes, however, fragments of solid fat are dispersed throughout the sauce; in this case, the sauce should be skimmed of fat after reheating. If you prefer a spicy sauce, increase the amount of cayenne to 1/4 teaspoon. You will need 18-inch-wide heavy-duty foil for this recipe. If you own an electric knife, it will make easy work of slicing the cold brisket. Good accompaniments to braised brisket include mashed potatoes and egg noodles. For a Passover menu, substitute matzo meal or potato starch for the flour.

Provided by Coppercloud

Categories     Meat

Time 5h20m

Yield 1 brisket, 4-6 serving(s)

Number Of Ingredients 15

4 -5 lbs beef brisket, flat cut preferred
salt & fresh ground pepper
vegetable oil
3 large onions, halved and sliced 1/2 inch thick (about 2 1/2 pounds)
1 tablespoon brown sugar
3 garlic cloves, medium size minced-pressed through garlic press (about 1 tablespoon)
1 tablespoon tomato paste
1 tablespoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons all-purpose flour
1 cup low sodium chicken broth
1 cup dry red wine
3 bay leaves
3 sprigs fresh thyme
2 teaspoons cider vinegar (to season sauce before serving)

Steps:

  • Adjust oven rack to lower-middle position; heat oven to 300 degrees. Line 13 by 9-inch baking dish with two 24-inch-long sheets of 18-inch-wide heavy-duty foil, positioning sheets perpendicular to each other and allowing excess foil to extend beyond edges of pan. Pat brisket dry with paper towels. Place brisket fat side up on cutting board; using dinner fork, poke holes in meat through fat layer about 1 inch apart. Season both sides of brisket liberally with salt and pepper.
  • Heat 1 teaspoon oil in 12-inch skillet over medium-high heat until oil just begins to smoke. Place brisket fat side up in skillet (brisket may climb up sides of skillet); weight brisket with heavy Dutch oven or cast-iron skillet and cook until well browned, about 7 minutes. Remove Dutch oven; using tongs, flip brisket and cook on second side without weight until well browned, about 7 minutes longer. Transfer brisket to platter.
  • Pour off all but 1 tablespoon fat from pan (or, if brisket was lean, add enough oil to fat in skillet to equal 1 tablespoon); stir in onions, sugar, and 1/4 teaspoon salt and cook over medium-high heat, stirring occasionally, until onions are softened and golden, 10 to 12 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute; add tomato paste and cook, stirring to combine, until paste darkens, about 2 minutes. Add paprika and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Sprinkle flour over onions and cook, stirring constantly, until well combined, about 2 minutes. Add broth, wine, bay, and thyme, stirring to scrape up browned bits from pan; bring to simmer and simmer about 5 minutes to fully thicken.
  • Pour sauce and onions into foil-lined baking dish. Nestle brisket, fat side up, in sauce and onions. Fold foil extensions over and seal (do not tightly crimp foil because foil must later be opened to test for doneness) Place in oven and cook until fork can be inserted into and removed from center of brisket with no resistance, 3 1/2 to 4 hours (when testing for doneness, open foil with caution as contents will be steaming). Carefully open foil and let brisket cool at room temperature for 20 to 30 minutes.
  • Transfer brisket to large bowl; set mesh strainer over bowl and strain sauce over brisket. Discard bay and thyme from onions and transfer onions to small bowl. Cover both bowls with plastic wrap, cut vents in plastic with paring knife, and refrigerate overnight.
  • About 45 minutes before serving, adjust oven rack to lower-middle position; heat oven to 350 degrees. While oven heats, transfer cold brisket to cutting board. Scrape off and discard any congealed fat from sauce, then transfer sauce to medium saucepan and heat over medium heat until warm, skimming any fat on surface with wide shallow spoon (you should have about 2 cups sauce without onions; if necessary, simmer sauce over medium-high heat until reduced to 2 cups). While sauce heats, use chef's or carving knife to slice brisket against grain into 1/4-inch-thick slices, trimming and discarding any excess fat, if desired; place slices in 13 by 9-inch baking dish. Stir reserved onions and vinegar into warmed sauce and adjust seasoning with salt and pepper. Pour sauce over brisket slices, cover baking dish with foil, and bake until heated through, 25 to 30 minutes. Serve immediately.
  • To Make and Serve the Brisket on the Same Day: If you would like to make and serve the brisket on the same day, after removing the brisket from the oven in step 4, reseal the foil and let the brisket stand at room temperature for an hour. Then transfer the brisket to a cutting board and continue with the recipe to strain, defat, and reheat the sauce and slice the meat; because the brisket will still be hot, there will be no need to put it back into the oven once the reheated sauce is poured over it.

Nutrition Facts : Calories 846.7, Fat 34.2, SaturatedFat 11.9, Cholesterol 281.2, Sodium 417.6, Carbohydrate 21.5, Fiber 2.9, Sugar 9.3, Protein 97.4

Kalep Murillo
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I love this recipe! It's so easy to follow and the brisket always turns out perfect.


Ruvimbonashe Taniya
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This is the best brisket recipe I've ever tried. The meat is always tender and juicy.


Wadii Kanouni
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I made this recipe for my family and they loved it! The brisket was so tender and flavorful.


Lucia
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This recipe is perfect for a special occasion. The brisket is sure to impress your guests.


Shashi Deo
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I've tried a few different brisket recipes and this one is by far the best. The meat is always tender and juicy.


Umer Daraz
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This recipe is a bit time-consuming, but it's worth the effort. The brisket is incredibly tender and flavorful.


Summer Jones
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I'm not a huge fan of brisket, but I really enjoyed this recipe. The meat was tender and flavorful and the sauce was delicious.


Shukrani Benardy
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This recipe is a great way to use up leftover brisket. I like to make sandwiches or tacos with the leftovers.


amidu YTFFF
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I love that this recipe is so versatile. I can use different vegetables and seasonings to create different flavor profiles.


Awo Yaa
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This recipe is easy to follow and the results are amazing. The brisket is incredibly tender and flavorful.


Mahlatse Lesego
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I've made this recipe several times and it's always a success. The brisket is always tender and juicy.


Gigi X
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This is my go-to brisket recipe. It's always a hit with my family and friends.


Elaine Wilson
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Excellent recipe! The brisket was fall-apart tender and the sauce was delicious. I will definitely be making this again.


Jumshed Alam
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This recipe is a winner! The brisket was so tender and flavorful. The sauce was perfect. I will definitely be making this again.


Hafiza Ishaq
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I love this recipe! The brisket is always tender and juicy. The sauce is also very flavorful. I usually serve it with mashed potatoes and roasted vegetables.


Dammika Siyasooriya
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This was my first time making brisket and it turned out great! The recipe was easy to follow and the brisket was cooked to perfection. I will definitely be making this again.


Bangla Channel MD kishor
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The brisket was fall-apart tender and the sauce was amazing. I served it with egg noodles and it was a perfect comfort food meal. I highly recommend this recipe.


_ F1R3G3AR
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This recipe is a keeper! The brisket was incredibly tender and flavorful. The sauce was rich and delicious. I will definitely be making this again.


Niel Niemand
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I followed the recipe exactly and the brisket turned out amazing! The meat was so juicy and flavorful. I served it with mashed potatoes and roasted vegetables and it was a hit with my guests.


Jamhisd e
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This braised beef brisket recipe was an absolute delight! The onion and red wine sauce was incredibly flavorful and really tenderized the meat. It was fall-apart tender and melted in my mouth. My family loved it and I will definitely be making it aga