Braised Brisket with Onion Gravy
Why This Recipe Works
We preferred point cut brisket for our braised brisket recipe because this piece tends to be thicker, more tender, and flavorful. To avoid the unappealing gray, boiled-meat color, we browned the meat before braising, which also set up the foundation for the sauce. Our tests proved that caramelized onions, sautéed in the drippings from the browning of the meat, made a flavorful base for the sauce, which developed even more flavor with the additions of brown sugar and tomato. A combination of beef and chicken broth also proved crucial to our braised brisket recipe, as did red wine, garlic, bay leaves, and fresh thyme.