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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Beef Brisket with Onion Gravy Recipe

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This recipe for Beef Brisket with Onion Gravy is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Beef brisket 4 to 5 lbs.
2 Onions, medium size sliced thin.
6 Garlic cloves, minced
1/2 cup Dry red wine
1 tbsp Tomato paste
1 1/4 cup Chicken broth
1 cup Beef broth
2 tbsp Brown sugar
4 Bay leaves
1 tsp Thyme
1/4 cup Flour
Directions:
Directions:
Dry the brisket and season with salt & pepper.
Brown the brisket in 2 tsp of olive oil using a large cast iron skillet over medium to high heat.
Move brisket to crock pot.
Saute onions until they are soft, add the garlic for 15 to 30 seconds and add the tomato paste & wine.
Scrape the bottom of skillet for the pieces of brisket, stir for 1 minute then add to the crock pot.
Add the beef broth and half of the chicken broth. Refrigerate the other half.
Add the rest of the ingredients except the flour.
When a table fork can easily slide into the brisket it's done, between 7 & 8 hours on low.
Move brisket to carving board and tent with foil.
Remove bay leaves & turn crock pot to high.
Mix flour with cold chicken broth until flour is dissolved then add to crock pot.
Cook the gravy until it thickens, about 20 minutes.
Stir occasionally.
Cut the brisket across the grain into 1/4" slices, tent and put into warming oven until gravy is ready.

Modified from a recipe in the America's Test Kitchen Family Cookbook.

 

 

 

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