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
HOLIDAY BRISKET WITH SAVORY ONION JUS
Flavorful brisket, butternut squash and onions slowly simmer in a sweet and savory sauce until the meat is fork-tender and delicious.
Provided by Allrecipes Member
Time 3h40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in an 8-quart saucepot over medium-high heat. Add onions and squash and cook over medium heat until they're tender-crisp. Remove the vegetables from the saucepot.
- Season the beef as desired. Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned on all sides. Remove the beef from the saucepot. Pour off any fat.
- Add the broth, orange juice, wine, brown sugar and tomatoes to the saucepot and heat to a boil. Reduce the heat to low. Return the beef to the saucepot. Cover and cook for 2 hours.
- Return the vegetables to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender.
- Remove the beef to a cutting board. Let stand for 10 minutes. Serve the beef with the vegetables and sauce.
Nutrition Facts : Calories 438.9 calories, Carbohydrate 45.6 g, Cholesterol 68.4 mg, Fat 18.2 g, Fiber 5.5 g, Protein 23.5 g, SaturatedFat 6.2 g, Sodium 396.7 mg, Sugar 24 g
HOLIDAY BRISKET WITH SAVORY ONION JUS
Flavorful brisket, butternut squash and onions slowly simmer in a sweet and savory sauce until the meat is fork-tender and delicious.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in an 8-quart saucepot over medium-high heat. Add onions and squash and cook over medium high heat. Add onions and squash and cook over medium heat until they're tender-crisp. Remove the vegetables from the saucepot.
- Season the beef as desired. Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned on all sides. Remove the beef from the saucepot. Pour off any fat.
- Add the broth, orange juice, wine, brown sugar and tomatoes to the saucepot and heat to a boil. Reduce the heat to low. Return the beef to the saucepot. Cover and cook for 2 hours.
- Return the vegetables to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender.
- Remove the beef to a cutting board. Let stand 10 minutes. Serve the beef with the vegetables and sauce.
HOLIDAY BRISKET WITH SAVORY ONION JUS
Flavorful brisket, butternut squash and onions slowly simmer in a sweet and savory sauce until the meat is fork-tender and delicious.
Provided by Allrecipes Member
Time 3h40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in an 8-quart saucepot over medium-high heat. Add onions and squash and cook over medium heat until they're tender-crisp. Remove the vegetables from the saucepot.
- Season the beef as desired. Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned on all sides. Remove the beef from the saucepot. Pour off any fat.
- Add the broth, orange juice, wine, brown sugar and tomatoes to the saucepot and heat to a boil. Reduce the heat to low. Return the beef to the saucepot. Cover and cook for 2 hours.
- Return the vegetables to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender.
- Remove the beef to a cutting board. Let stand for 10 minutes. Serve the beef with the vegetables and sauce.
Nutrition Facts : Calories 438.9 calories, Carbohydrate 45.6 g, Cholesterol 68.4 mg, Fat 18.2 g, Fiber 5.5 g, Protein 23.5 g, SaturatedFat 6.2 g, Sodium 396.7 mg, Sugar 24 g
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- Season the brisket on both sides with the salt and pepper. Lightly dust the brisket with the flour, then shake and turn to coat evenly. Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface, 5 to 7 minutes per side.
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