Onion-Braised Beef Brisket

From Meat and Potatoes

Onion-Braised Beef Brisket

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 refridgerator in the braising liquid, allowing it ...

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 refridgerator in the braising liquid, allowing it to reabsorb liquid and flavor. Excess fat, which had congealed on top of the liquid, was easy to remove after refrigeration, and the cold brisket could now be sliced without shredding. And because most of the work was now done ahead of time, our brisket recipe had become perfect for a midweek supper or even for easy entertaining.

Watch the Full Episode

Meat and PotatoesSeason 6, Ep. 608

What’s for Sunday dinner? Around many American tables, it’s meat and potatoes. Beef brisket is a good choice and a nice change from pot roast or beef stew. Although inexpensive and not so difficult to...