Onions browned in brown sugar and balsamic vinegar intensify the caramel flavors of braised brisket in cookbook author Leah Koenig's rendition of the Passover mainstay




  • Preheat oven to 325°F. Season brisket with 1 teaspoon each salt and black pepper.

    Heat 2 Tbsp oil in a Dutch oven or 12-inch skillet over medium-high. Add brisket. Cook 8 to 10 minutes or until browned on both sides. If brisket does not fit all at once in skillet, halve and sear in batches.

    Remove brisket; set aside. Add remaining 1 Tbsp oil to Dutch oven. Add onions, garlic, and bay leaves. Cook, stirring often, 5 to 10 minutes or until onions soften and mixture is fragrant.

    Meanwhile, in a bowl whisk together stock, vinegars, brown sugar, onion powder, and garlic powder. Transfer onion mixture to a roasting pan; top with brisket. Pour balsamic mixture over. Cover tightly with foil; transfer to oven.

    Cook meat 2 hours. Remove from oven. Uncover; carefully flip meat over. Re-cover with foil. Cook 2 to 2 1/2 hours more or until meat is fork-tender.

    Transfer meat to a cutting board. Cover loosely with foil; let rest 10 to 15 minutes. Slice meat against the grain. Using a slotted spoon, remove onions from pan, discarding bay leaves. Arrange onions around brisket. Skim fat from pan juices. Spoon juices over brisket before serving. Refrigerate leftovers, covered, up to 4 days. Makes 8 servings.

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Nutrition Facts

418 calories, 16 g fat (4 g saturated fat, 4 g polyunsaturated fat, 7 g monounsaturated fat), 137 mg cholesterol, 471 mg sodium, 24 g carbohydrates, 2 g fiber, 16 g sugar, 46 g protein.