Here's a recipe for Brisket with Melted Onions — a dish where the meat is cooked low and slow with caramelized onions, making it flavorful, tender, and rich in taste.
Ingredients
1 whole brisket (3-5 pounds), trimmed of excess fat
Salt and freshly ground black pepper
2 tablespoons olive oil
4 large onions, thinly sliced
4 garlic cloves, minced
1 cup beef broth
1 cup red wine (or additional broth if you prefer non-alcoholic)
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
Instructions
1. Preheat the Oven: Preheat your oven to 325°F (165°C).
2. Season the Brisket: Generously season the brisket on all sides with salt and pepper.
3. Sear the Brisket: In a large, heavy oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the brisket on both sides until it develops a deep brown crust, about 5 minutes per side. Remove the brisket and set it aside.
4. Caramelize the Onions: In the same pot, add the sliced onions and cook over medium heat. Stir frequently until the onions are soft, golden, and caramelized, about 15-20 minutes. Add garlic and cook for another 1-2 minutes until fragrant.
5. Deglaze the Pot: Add the red wine (or broth) to the pot and scrape up any brown bits from the bottom. Let it simmer for 2-3 minutes.
6. Add Remaining Ingredients: Stir in the beef broth, Worcestershire sauce, and tomato paste, then add the thyme and bay leaves. Mix everything together.
7. Braise the Brisket: Place the brisket back into the pot, nestling it into the onions and broth. Spoon some of the liquid and onions over the top of the brisket.
8. Cover and Cook: Cover the pot with a lid and transfer it to the preheated oven. Braise for about 3-4 hours, or until the brisket is fork-tender. Halfway through cooking, check the liquid level, adding more broth if needed.
9. Serve: Once the brisket is tender, remove it from the oven. Let it rest for 10-15 minutes before slicing against the grain. Serve with the melted onions and a bit of the cooking sauce.
Tips
Make-Ahead: Brisket can taste even better the next day. Cool, refrigerate overnight, and reheat slowly before serving.
Pairings: Serve with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
Enjoy the tender, flavorful brisket paired with those rich, melted onions!