Beef Brisket with Caramelized Onions

Michelle Tuten

By
@Michelle_Tuten

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.


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Rating:
★★★★★ 1 vote
Serves:
8
Prep:
1 Hr 15 Min
Cook:
4 Hr 30 Min

Ingredients

4 lb
beef brisket flat, cut into 3 pieces
1 1/2 tsp
salt
1 1/2 tsp
pepper
2 Tbsp
vegetable oil
3 large
white onions, cut in half and thinly sliced
4
shallots, sliced
1
750 milliliter bottle of dry red wine
1 1/2 tsp
chopped fresh rosemary, divided
10 oz
cipollini onions, peeled
2
cloves of garlic, crushed

Step-By-Step

1Preheat 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.

2Add 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.

3Bake 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.

4Bring 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.

About this Recipe

Course/Dish: Beef