15
Apr
15

Beef Brisket with Caramelized Onions


In our constant search for new recipes or variations from the traditional ones, we scour through books, magazines and the net. Here we present a brisket recipe from the Peppermill‘s The Culinary Connoisseur:

Beef Brisket with Caramelized Onions

Beef-Brisket

Ingredients

  • 1/23 cup plus 1 tablespoon oil
  • 2 1/2 pounds onions, thinly sliced, about 5
  • 1 5 pound brisket
  • 1 tablespoon paprika
  • salt and pepper to taste
  • 5 stalks celery, sliced
  • 1 1/2 cups chicken stock
  • 12 ounce bottle of beer
  • 8 ounces barbecue sauce
  • 2 tablespoons of tomato paste
  • 1 teaspoon dried marjoram

Preheat oven to 325 degrees F. Heat 1/3 cup oil in a a large heavy pot over medium heat. Add onions and saute until caramelized, stirring occasionally, about 35 minutes. Slow cooking will bring out the flavor without browning too much. If they start too brown too fast, lower the heat.Transfer onions to a large roasting pan. Sprinkle brisket with paprika, salt and pepper. Place brisket on top of onions. Set aside.

In the same heavy pot heat the remaining tablespoon oil. Add celery and saute until brown, about 5 minutes. Add chicken stock to pot. Bring to a boil and scrape up any caramelized bits from bottom of the pan. Remove from heat. Add the beer, BBQ sauce, tomato paste and marjoram to pot, stirring to combine. Pour sauce over brisket. Cover tightly with foil and bake for 3 hours and 45 minutes until very tender. Uncover and let brisket stand 1 hour at room temperature.

The brisket can be prepared 3 days in advance. Cover and keep refrigerated. Preheat oven to 350 degrees F. Spoon off any fat from brisket and sauce. Slice meat thinly across the grain. Return to roasting pan. Transfer sauce to saucepan and bring to a boil. season with salt and pepper. Cover and rewarm until heated through. Serve brisket on a bed of onions and sauce generously spooned over it.

Enjoy, gentle reader, enjoy!

CS


1 Response to “Beef Brisket with Caramelized Onions”


  1. 1 chefceaser
    April 20, 2015 at 3:25 am

    Reblogged this on Chef Ceaser.

    Like


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