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0 min Makes 8 servings. Main Ingredient: BRISKET*ONIONS* Cuisine: American

Cooking: Active time: 25 min Start to finish: 4 1/2 hr Start to finish: 1 day min



1 (31/2- to 4-lb) boneless beef brisket, trimmed of excess fat

3/4 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

2 lb onions, halved lengthwise and thinly sliced lengthwise (6 cups)

1 Turkish or 1/2 California bay leaf

1 (12-oz) bottle beer (not dark)

1 dried-porcini bouillon cube (less than 1/2 oz) or 1 beef bouillon cube, crumbled

1 tablespoon balsamic vinegar

Nutrition Facts

per serving of Makes 8 servings.




Step 1Preheat oven to 350°F.

Step 2Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.

Step 3Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.

Step 4Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.

Step 5Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season with salt and pepper. Slice meat across the grain and serve with sauce.

Step 6Cooks\' note:

Step 7• Brisket improves in flavor if braised 2 days ahead. Cool in sauce, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with sauce in a shallow baking pan, covered, 45 minutes.

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