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Onion-Braised Beef Brisket Recipe

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This recipe for Onion-Braised Beef Brisket, by , is from Cooking for Gigi During COVID, 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!

Contributor:  
Contributor:  
Tom D'Amour

Category:
Category:

Ingredients:  
Ingredients:  
1 5-6 pound first-cut (or 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

Directions:
Directions:
Preheat the oven to 350. Season the brisket on 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 and de-glaze the bottom of the pot with a wooden spoon. Turn off the heat. Place the brisket, fatty side up and 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 1/4" 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 2 to 3 teaspoons 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 once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water, but not more. 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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
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.

 

 

 

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