French Onion Brisket
User Reviews
4.7
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
4 hrs 45 mins
-
Total Time
1 d
-
Servings
10 servings
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Calories
425 kcal
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Course
Main Course
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Cuisine
American
French Onion Brisket
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This recipe is my way of taking poetic license with brisket, drawing inspiration from French onion soup for a braising liquid of caramelized onions and garlic, deglazed with apple brandy.
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Ingredients
- 1 (5 to 6 pound) beef brisket fat cap intact
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 3 tablespoons vegetable oil mild
- 5 large (2 1/2 lbs) sweet onion thinly sliced
- 12 garlic smashed and peeled, cloves
- 1 cup calvados or dry sherry
- 3 cups chicken broth canned or homemade chicken stock
- 6 prigs thyme fresh
- 4 prigs sage fresh
Instructions
- Preheat oven to 325°F (165°C).
- Season each side of the brisket with 2 heavy pinches each of salt and pepper. In a large Dutch oven over medium-high heat, warm the oil. Add the brisket to the Dutch oven and sear, turning it occasionally, until golden brown all over, 15 to 20 minutes. Move brisket to a platter.
- Reduce heat to medium, then add the onions and garlic to the Dutch oven. Cook, stirring often, until softened and beginning to caramelize, 20 to 25 minutes.
- Pour in the Calvados or sherry, then stir continuously with a wooden spoon for 1 minute to scrape up any browned bits on the bottom of the pot.
- Stir in the stock and 2 heavy pinches each of salt and pepper, then return the brisket to the Dutch oven.
- Tie the thyme and sage sprigs together with a small piece of butcher’s twine (tying is optional, but it makes it much easier to remove the herbs after cooking) and nestle the herb bundle in the pot.
- Bring to a simmer, then cover the Dutch oven and move it to the oven. Cook until very tender when pierced with a fork, about 3 1/2 hours.
- Remove from the oven and let cool completely, then refrigerate overnight.
- The next day, skim off and discard any fat, if desired, and discard the herbs. Transfer the brisket to a cutting board and cut it across the grain (perpendicular to the fibers you’ll see running through the brisket) into 1/4-inch (6-mm) thick slices.
- Return the meat to the sauce and heat over medium heat until warmed through.☞ TESTER TIP: While rewarming the meat, give it a nudge every so often to make sure the onions aren’t burning on the bottom of the Dutch oven.
- Taste and adjust the seasoning with salt and pepper, then serve.
Nutrition Information
Show Details
Serving
1serving
Calories
425kcal
(21%)
Carbohydrates
11g
(4%)
Protein
50g
(100%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Monounsaturated Fat
8g
(40%)
Cholesterol
141mg
(47%)
Sodium
211mg
(9%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 425kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 50g | 100% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 141mg | 47% |
| Sodium | 211mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
12 reviews
Excellent
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