Onion-Braised Beef Brisket

americastestkitchen.com

SarahO

subheading: Gather Your Ingredients:

1 beef brisket, 4 to 5 pounds, flat cut preferred

Salt and ground black pepper

vegetable oil

3 large onions (about 2 ½ pounds), halved and sliced ½ inch thick

1 tablespoon brown sugar

3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)

1 tablespoon tomato paste

1 tablespoon paprika

⅛ 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)

subheading: Before You Begin:

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. 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 ¼ 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.

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