Ingredients: |
Ingredients: •a 5- to 6-pound first-cut beef brisket
•3 tablespoons vegetable oil
•3 large yellow onions, cut into 1/2-inch pieces (about 5 cups or 3 pounds)
•2 or 3 large garlic cloves, or to taste, minced
•1 teaspoon paprika, preferably Hungarian
•3/4 teaspoon salt
•3/4 teaspoon freshly ground pepper
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•Plus We Mix In's:
•Tomato paste and sauce (2 cans of each)
•Beef broth
•Red wine
•Lipton onion soup mix (optional)
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Directions: |
Directions:Preheat oven to 375°F. In a Dutch oven or other heavy baking pan large enough to hold brisket, heat 1 tablespoon oil. Pat brisket dry and season with salt and pepper. Seal brisket on both sides in oil.
While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water (or, I prefer to use the beef broth instead) and bring to a boil.
Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) You can also add a can of the tomato paste and sauce at this point, and the onion soup mix and a little red wine if you prefer.
Remove brisket from oven and let cool in onion mixture 1 hour. Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Save and refrigerate onion mixture and sauce as well.
The next day, slice your brisket and put back in a dutch oven, or crock pot. If oven, preheat oven to 350°F. Discard fat from onion mixture and put in with brisket, left over sauce and additional beef broth, red wine and/or tomato/sauce/paste so that brisket and anything else you add (potatoes and carrots are great) is covered in liquid. Heat until hot. I prefer to use a crock pot and just put it on low all day. |
This recipe for Holiday Brisket is from