Beef Brisket with Caramelized Onions

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.

pinch tips: How to Use a Meat Thermometer




1 Hr 15 Min


4 Hr 30 Min


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

Directions Step-By-Step

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.
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.
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.
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.

About this Recipe

Course/Dish: Beef