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Oven Braised Brisket & Onions




Source of Recipe


Home Plate






List of Ingredients



• 1 5- to 6-lb first-cut beef brisket
  
• 1/4 cup canola oil
  
• 3 large yellow onions, (about 3 lbs), cut into 1/2" slices
  
• 4 cloves garlic, minced
  
• 2 tsp Hungarian paprika
  
• 2 bay leaves
  
• 3 cups beef stock
  
• coarse salt and freshly ground black pepper
  






Instructions



1. Preheat oven to 375 degrees.
   
2. Heat 2 T oil in a large Dutch oven over medium high heat. Pat brisket dry with paper towels and season with salt and pepper. Sear brisket well on both sides, about 8 minutes. Set aside.
   
3. Add remaining oil to Dutch oven over medium high heat. Add onions and cook stirring, until softened and beginning to turn golden. Add garlic, paprika, salt and pepper and cook 1 minute. Add bay leaves and beef stock and bring to a boil. Return brisket to the Dutch oven, cover and leave lid 1/2" ajar.
   
4. Transfer to the heated oven and bake, 3 1/2 hours, or until tender. (Add more water or stock as needed throughout the roasting time.)
   
5. Remove brisket from oven. Transfer brisket to a cutting board. Remove and discard bay leaves. Using a handheld blender, puree the onions to smooth. Taste and adjust for seasoning with salt and pepper.
   
6. Slice brisket against the grain and serve with onion puree.
   






Final Comments


Makes 8 to 10 servings