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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Braised Beef Brisket with Sweet Onions Recipe

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This recipe for Braised Beef Brisket with Sweet Onions is from Sheralyn's 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:  
1 3 1/2-lb trimmed beef brisket
1 tsp salt
1 tsp ground black pepper
3 tbsp olive oil
4 large sweet onions, thinly sliced
2 c dry red wine
2 15-oz cans diced tomatoes
1 1/2 c beef stock or broth
1 1/2 tbsp chopped fresh rosemary
2 bay leaves
2 tbsp flour
Directions:
Directions:
Preheat oven to 325º. Sprinkle brisket evenly with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add brisket and cook for 2 minutes on each side, or until browned. Remove brisket from pot and set aside. Add onions to pot and cook for 10 - 15 minutes, stirring frequently, or until onions are tender and caramel colored. Stir in wine, tomatoes, beef stock, rosemary and bay leaves. Return brisket to pot, cover and bake for 3 hours, or until meat is very tender. Remove from oven and discard bay leaves. Remove brisket from pot; set aside and keep warm. Remove 1/2 c tomato mixture from pot and whisk in flour until smooth. Add flour mixture back to pot and bring mixture to a boil over medium-high heat, stirring frequently. Cook until mixture is thickened, about 2 - 3 minutes. Cut brisket across the grain into thin slices and serve with tomato mixture.
Personal Notes:
Personal Notes:
Pair with Herbed Mashed Potatoes and Grilled Green Beans. Use leftover brisket to make Beef and Grilled Cheese Sandwiches with Horseradish Mayonnaise the next day.

 

 

 

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