Onion-Braised Beef Brisket
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By Sean Lawler
Appears in Cook's Illustrated January/February 2005, America's Test Kitchen TV
When this notoriously tough cut finally turns tender, it's often dry as a bone. Could we have our brisket both ways?
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WHY THIS RECIPE WORKS
Extending the preparation of our braised beef brisket recipe over two days solved several problems. After braising the brisket in a foil-lined pan, we let the brisket stand overnight in the refrigerator in the braising liquid, allowing it t...