Onion-Braised Beef Brisket Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 5-6 lb. flat-cut beef brisket, trimmed of excess fat
1 heaping tablespoon salt
1 teaspoon ground black pepper
1-1/2 tablespoons all-purpose flour
3 tablespoons vegetable oil
8 medium yellow onions, peeled and sliced 1/2" thick
1 can Campbell's French Onion Soup
3 tablespoons tomato paste
3 cloves garlic
6 carrots, peeled and halved
Handful fresh chopped parsley, for garnish
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Directions: |
Directions:Preheat the oven to 350°. Season the brisket with salt and pepper. Dust the brisket with flour. Heat the oil over medium-high heat in a roasting pan or ovenproof cast-iron pot just large enough to hold the brisket and carrots. Add the brisket to the pan and sear 5 to 7 minutes per side. Transfer the brisket to a platter, then add the onions to the pot. Stir constantly, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions are softened and brown about 15 minutes. Add the French onion soup and de-glaze the bottom of the pot with a wooden spoon. Turn off the heat. Place the brisket, fatty side up with any accumulated juices on top of the onions. Spread the tomato paste evenly over the brisket, then scatter the garlic and carrots around the edges of the pot. Cover the pot tightly with a lid. Transfer to the oven and cook for 1-1/2 hours. Transfer the brisket to a cutting board. Slice the meat across the grain into 3/8" thick slices. Return the slices to the pot, overlapping them at an angle. The result should resemble the original unsliced brisket leaning slightly backward. Check the seasonings. If the sauce appears dry, add 3 or 4 tablespoons of water. Cover the pot tightly and return to the oven. Lower the heat to 325° and cook the brisket until it's fork-tender, 2 hours or longer if necessary. Check every half hour during cooking to make sure that the liquid is not bubbling away. If it is, add a few more tablespoons of water. Each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices. Serve slices with onions and pan juices, some carrots and a sprinkling of parsley. |
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Number Of
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Number Of
Servings:8 - 12 |
Preparation
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Preparation
Time:30 minutes |
Personal
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Personal
Notes: This brisket is warm, satisfying and I look forward to making it. Gigi thinks it's even better the second day.
I always have a can of French onion soup in the pantry for recipes such as this. It's also great for pot roasts, braised chicken thighs, pulled pork and even sloppy joe's. There was a shortage of it at our Walmart during COVID. What was up with that?
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