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

Source: Better Homes and Gardens

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Recipe Summary

hands-on:
15 mins
total:
4 hrs 40 mins
Servings:
8
Yield:
2 lb 5 oz. cooked brisket
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

418 calories; fat 16g; cholesterol 137mg; saturated fat 4g; carbohydrates 24g; mono fat 7g; poly fat 4g; trans fatty acid 2g; insoluble fiber 2g; sugars 16g; protein 46g; vitamin a 16.4IU; vitamin c 10mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 13.1mg; vitamin b6 1.5mg; folate 29.7mcg; vitamin b12 3.7mcg; sodium 471mg; potassium 970mg; calcium 74mg; iron 4.7mg.
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