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Braised Beef Brisket with Onions Recipe

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This recipe for Braised Beef Brisket with Onions, by , is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Krage Ary
Added: Thursday, February 19, 2009


1/4 to 1/2 cup vegetable oil
6 to 7 lb beef brisket, preferably 2nd cut, fat trimmed to 1/4 inch
salt & pepper
2 lbs cipollini or pearl onions
6 whole garlic cloves
6 cups water
1 bay leaf
3/4 cup tomato paste
1 to 2 tbsp flour

Preheat oven to 300. Heat enough oil to coat bottom of a large Dutch oven over medium-high heat. Combine salt, pepper and flour. Coat brisket with flour mixture - shake off excess. Sear both sides of brisket in Dutch oven; this will take about 12 minutes. Transfer meat to a platter.

Add onions to Dutch oven. Brown for 8 to 10 minutes. Add garlic and cook just until they pick up some color.

Return meat to Dutch oven, fat side up. Add water, tomato paste and bay leaf, stirring until tomato paste is incorporated. Add water as needed to make sure the brisket is just covered. Bring to a boil over medium-high heat, then remove from heat. Cover.

Transfer to oven and cook for 3-1/2 to 4 hours, checking the tenderness of the meat after 3 hours. When the meat is done, it should be mahogany-colored and easily pierced with a fork. Transfer meat and onions to a platter while you make the (optional) gravy.

If the liquid seems too thin to use as a sauce, place the Dutch oven (uncovered) over medium heat. Add some or all of the flour, depending on how much sauce there is, whisking until well combined and the sauce has reached the desired consistency. Taste and adjust seasoning as needed.

To serve, cut brisket crosswise into thin slices. Place onions on top, then spoon sauce around meat.




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