Easy Onion-Braised Brisket

Name: Easy Onion-Braised Brisket
Yield: Yield: about 8 Servings
Cuisine: United States
Ingredients: ¼ cup mild vinegar (moderately priced sherry or balsamic are good choices); 5 tablespoons mild olive oil; 6 large garlic cloves, peeled and crushed; 2 pounds onions, thinly sliced (about 8 cups); A first- or second-cut beef brisket (about 5 pounds), trimmed of excess fat, wiped with a damp paper towel, and patted dry; Salt and freshly ground black pepper

Preparation info

Yield: about
8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

A featured player in countless holiday productions throughout the Diaspora, sautéed onion takes on multiple roles here, providing not only the wonderfully savory flavor but also all the aromatic moisture in which the brisket gently braises, and even the body for the simple, flour-free gravy.

Ingredients

5 tablespoons mild olive oil
A first- or second-cut beef brisket (about 5 pounds), trimmed

Americas
United States
Dinner
Gluten-free

Method

Heat 3 tablespoons of the oil over medium-high heat in a large Dutch oven or heavy flameproof casserole large enough to accommodate the meat in one layer (see Cook’s Note). Add the brisket, and brown it well to caramelize the meat on all sides, abou