Braised Brisket

[Clove]

Description:

Serving Size: 6 to 10

Time:

Difficulty:

Ingredients:

1. 1 first cut beef brisket - 4 to 6 lbs
   
2. 4 pounds of onions
   
3. 4 garlic cloves - whole
   
4. 2 bay leaves
   
5. 1/2 C of flour
   
6. Salt & Pepper to taste
   
7. Vegetable Oil

Preparation:

1. Using a sauté pan or roasting pan large enough to hold the brisket, pre-heat over medium heat
   
2. Remove any excess fat from the brisket
   
3. Slice onions in half and then cut 1/2 moon slices about a 1/4 inch thick

Instructions:

1. Pre-heat the oven to 350 F
   
2. Generously salt and pepper the brisket on both sides
   
3. Dust both sides of the brisket with flour - shake off excess.
   
4. Add oil to the pan and bring it up to heat.
   
5. Place brisket in the sauté or roasting pan and leave untouched, until the side has browned
   
6. Turn over and brown other side.
   
7. Remove to a platter.
   
8. Add onions, bay leaves and garlic.
   
9. Sauté until onions soften.
   
10. Add the brisket on top of the onions.
    
11. Cover the pan (with a cover or foil)
    
12. Put into oven and roast for 2 hours
    
13. Remove from pan to a carving board and slice into the 1/4 inch slices ACROSS THE GRAIN!
    
14. Return slices to the pan and submerge them in the onions and their liquid
    
15. Recover the pan and return it to the oven
    
16. Cook for another hour or until the slices can be cut with a fork.
    
17. Place the slices on a serving platter
    
18. Return the pan to high heat on the stove.
    
19. Taste for seasoning
    
20. Thicken if desired
    
21. Remove bay leaves
    
22. Pour over the meat on the plater and serve

[BerryBaby]

Our daughter came over last week and made us braised brisket. It was DELICIOUS!
Everyone should try this recipe.

[Food Network Fan]

That's a lot of onions. Better not have a date the night you make this one.

[Clove]

That's a lot of onions. Better not have a date the night you make this one.

By the time they are done cooking (3 hours) and creating the braising liquid (by giving up their own juices), they are soft, sweet and delicious.
The 4 pounds of onions, cook down to about 4 cups.
No fear about a date afterwards.

BTW - the onion amounts are based on a 6 lb brisket. If you do a smaller one you can still use the same amount of onions or cut it down if you wish

[Chap]

I'm gonna be a fat man in the poor house soon if I keep cooking all this stuff.

[Food Network Fan]

4 cups is a lot of onion. But I love onions. I bet you could almost make a side of french onion soup if you added some broth or stock to the onions. I French onion soup.

[Clove]

4 cups is a lot of onion. But I love onions. I bet you could almost make a side of french onion soup if you added some broth or stock to the onions. I French onion soup.

4 lbs of onions is not a lot of onions for this braise.
This recipe serves 6 to 10 people.
If you divide 4 cups of cooked onions (that have almost disintegrated after cooking for 3 hours) among 10 people, you will not have a lot of onions.
But you will have a lot of brisket.