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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Oven-braised Brisket with Onions Recipe

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This recipe for Oven-braised Brisket with Onions is from Koenig Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Beef Brisket; center cut, about 4 pounds
2–3 medium sized Onions, cut into ½ inch thick slices
1 ½ cups dry Red Wine
¼ cup firmly packed brown sugar
1/4 cup Red Wine Vinegar
2 Tbsp. Soy Sauce
2 tsp. Paprika
3 lg. cloves Garlic, minced or pressed
1 Tbsp. Cornstarch
1 Tbsp. Water (optional)
Chopped parsley (optional)
Directions:
Directions:
Trim off excess fat and lay brisket in a roasting pan. Bake, uncovered, in a 450 degree oven until top browns lightly, about 15 to 20 minutes. Turn meat over and bake another 15 to 20 minutes. Remove from oven, reduce oven temp to 325 degrees. Arrange onion slices, overlapping on top of brisket. Combine wine, sugar, vinegar, soy sauce, paprika, and garlic and pour over meat; cover tightly with foil. Bake until meat is very tender when pierced, 3 to 3 ½ hours.

To thicken juices, transfer to a sauce pan. Cover the meat and keep hot. Mix cornstarch and water and stir into juices. Boil stirring until thickened. Sprinkle meat with parsley and serve with the juices.
Personal Notes:
Personal Notes:
A Thompson family favorite for the game watching gang.

 

 

 

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