Onion-Braised Beef Brisket

Name: Onion-Braised Beef Brisket
Yield: Serves 6-8
Ingredients: 1 , beef brisket, 4 to 5 pounds, flat cut preferred; , Salt and ground black pepper; , vegetable oil; 3 , large onions (about 2 1/2 pounds), halved and sliced 1/2 inch thick; 1 tablespoon, brown sugar; 3 medium cloves, garlic, minced or pressed through garlic press (about 1 tablespoon); 1 tablespoon, tomato paste; 1 tablespoon, paprika; 1/8 teaspoon, cayenne pepper; 2 tablespoons, all-purpose flour; 1 cup, low-sodium chicken broth; 1 cup, dry red wine; 3 , bay leaves; 3 sprigs, fresh thyme; 2 teaspoons, cider vinegar (to season sauce before serving)

131 comments

By Sean Lawler

Appears in Cook's Illustrated January/February 2005, America's Test Kitchen TV

Main Courses

Beef

When this notoriously tough cut finally turns tender, it's often dry as a bone. Could we have our brisket both ways?

SERVES6-8

TIME5¾ to 6¼ hours, plus 12 hours chilling

has video

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...

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