Classic Beef Brisket With Caramelized Onions
Ingredients
- 3 tbsp. kosher salt
- ½ tsp. black pepper
- 1 tsp, paprika, preferably Hungarian
- Pinch of cayenne
- 5 to 7-pounds beef brisket, not too lean
- 1 cup red or white wine
- 12 cloves garlic
- 3 bay leaves
- 3 allspice berries
- 6 large onions, peeled, and sliced crosswise, ¼-inch thick
- 3 tbsp. olive oil
- Parsley sprigs, for garnish
- ¼ cup slivered scallions, optional
Instructions
- In a small bowl, mix together salt, pepper, paprika and cayenne.
- Season brisket generously, on all sides, with salt mixture; use about 2 tablespoons and reserve remaining mixture.
- If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
- Pre-heat oven to 300°F.
- Place brisket in a shallow roasting pan or earthenware baking dish.
- Pour wine and 2 cups water over the brisket; add cloves, garlic, bay leaves and allspice berries.
- Scatter about 1/3 of the sliced onions over brisket.
- Cover with foil or a tight-fitting lid.
- Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork; be careful not to overcook; you want slices, not shreds.
- Meanwhile, place a large skillet over high heat and add olive oil.
- Add remaining onions and season with remaining salt mixture.
- As onions begin to brown, reduce heat to medium.
- Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender; about 15 to 20 minutes.
- Add 1/2 cup water to onions and simmer a few minutes more; for more flavor, use broth from the brisket pan instead.
- Onions may be prepared in advance and re-heated.
- To serve, transfer brisket to a cutting board.
- Trim extraneous fat from meat.
- With a large knife, cut meat across the grain into 1/4-inch slices.
- Strain braising liquid into a saucepan, discard solids left in strainer, and skim any rising fat from surface.
- Arrange sliced meat on a platter.
- Cover with caramelized onions and ladle some hot braising liquid over the meat.
- Garnish with parsley sprigs and sprinkle with scallions, if using.
- Serve remaining juices separately.
Notes
For ease of serving (and increased flavor) prepare the brisket a day in advance, cover with braising juices and refrigerate. Next day, lift the lid off and discard congealed fat. Re-heat, covered, in a 350°F oven for about 1 hour.