Braised Brisket With Onions Garlic Recipes

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ONION-BRAISED BEEF BRISKET



Onion-Braised Beef Brisket image

The multicooker has the ability to produce meltingly tender brisket and a flavorful sauce, but getting there requires a few tricks. We started with a flat cut brisket, which we halved to make it easier to fit in the multicooker. Browning both halves built up a savory base for our braising liquid, and by further amping up the braising liquid's flavor with lots of aromatics, it could later double as a luxurious serving sauce. We softened a generous 2½ pounds of onions in the rendered fat from the meat, adding garlic, tomato paste, paprika, cayenne, and plenty of herbs to round out the flavor. A combination of broth and wine added savory depth and brightness. Our brisket needed a long cooking time, whether we cooked it on the pressure setting or the slow setting, to become fully tender, but our real breakthrough came when we left the brisket in the turned-off multicooker for an extra hour: This rest time allowed the meat to soak up some of the liquid it had lost during cooking, leading to a moister, more sliceable texture. After the brisket's rest, we took it out of the pot and used the sauté function to reduce the sauce to the right consistency before serving.

Provided by America's Test Kitchen

Categories     Main Course

Number Of Ingredients 14

4 pound beef brisket (flat cut, fat trimmed to ¼ inch, halved crosswise)
salt
pepper
1 tablespoon vegetable oil
2½ pounds onions (halved and sliced ½ inch thick)
3 garlic cloves (minced)
1 tablespoon tomato paste
1 tablespoon paprika
⅛ teaspoon cayenne pepper
½ cup chicken broth
½ cup dry red wine
3 bay leaves
3 sprigs fresh thyme
2 teaspoons cider vinegar

Steps:

  • Pat brisket dry with paper towels and place fat side up on cutting board. Using fork, poke holes in meat through fat layer about 1 inch apart. Season with salt and pepper.
  • Using highest sauté or browning function, heat oil in multi- cooker for 5 minutes (or until just smoking). Place 1 brisket half fat side down in multicooker and cook until well browned, about 8 minutes. Flip brisket and cook until well browned on second side, 3 to 5 minutes; transfer to large plate. Repeat with second brisket half; transfer to plate.
  • Add onions and ¼ teaspoon salt to fat left in multicooker and cook until onions are softened, 10 to 12 minutes. Stir in garlic, tomato paste, paprika, and cayenne and cook until fragrant, about 1 minute. Stir in broth, wine, bay leaves, and thyme sprigs, scraping up any browned bits. Nestle brisket halves into onion mixture (pieces will overlap), adding any accumulated juices.
  • TO PRESSURE COOK: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1½ hours. Turn off multicooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure and let brisket sit, covered, for 1 hour. Carefully remove lid, allowing steam to escape away from you.
  • TO SLOW COOK: Lock lid in place and open pressure release valve. Select low slow cook function and cook until beef is tender and knife slips easily in and out of meat, 6½ to 7½ hours. (If using Instant Pot, select high slow cook function and increase cooking range to 10 to 11 hours.) Turn off multicooker and let brisket sit, covered, for 1 hour. Carefully remove lid.
  • Transfer brisket to carving board and tent with aluminum foil. Strain braising liquid through fine-mesh strainer into bowl. Discard bay leaves and thyme sprigs. Reserve onions in separate bowl. Let liquid settle, then skim excess fat from surface using large spoon. Return liquid to multicooker and cook using highest sauté or browning function until reduced to about 2 cups, 15 to 20 minutes.
  • Slice brisket against grain into ¼-inch-thick slices and place slices on serving dish. Stir reserved onions and vinegar into sauce, and season with salt and pepper to taste. Spoon sauce over brisket and serve.

Nutrition Facts : Calories 442 kcal, Carbohydrate 14 g, Protein 48 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 140 mg, Sodium 255 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

BRAISED BRISKET WITH GARLIC



Braised Brisket with Garlic image

Braised brisket is a lovely dish. Advance preparation cuts down on last-minute cooking and makes it easier to remove the fat from the gravy.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 3h30m

Yield 10

Number Of Ingredients 10

1 lemon
3 tablespoons olive oil
5 pounds beef brisket
36 cloves garlic, peeled
2 tablespoons red wine vinegar
3 cups Swanson® Beef Stock or Swanson® Unsalted Beef Stock
3 sprigs fresh thyme leaves, or more to taste
2 sprigs fresh rosemary leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon minced garlic

Steps:

  • Heat the oven to 325 degrees F. Grate 1 teaspoon zest from the lemon.
  • Heat the olive oil in a roasting pan over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the pan. Pour off all but 1 tablespoon pan drippings.
  • Reduce the heat to medium. Add the garlic cloves to the pan and cook until golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low. Cook for 5 minutes. Season with black pepper.
  • Return the beef to the pan. Spoon the stock mixture over the beef. Cover the pan.
  • Bake for 2 1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes. Remove the beef from the pan, cover and keep warm.
  • Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat.
  • Place about half the garlic cloves and about 1 cup pan drippings into a food processor or blender. Cover and process until the mixture is smooth.
  • Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium-high heat to a boil. Cook and stir until the gravy is thickened. Serve the gravy with the beef.

Nutrition Facts : Calories 770.8 calories, Carbohydrate 5.7 g, Cholesterol 165.6 mg, Fat 64.3 g, Fiber 0.8 g, Protein 40.5 g, SaturatedFat 24.8 g, Sodium 297.5 mg, Sugar 1 g

CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS



Classic Beef Brisket With Caramelized Onions image

This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions. The only caveat: Buy a brisket that's not too lean. You want it well-marbled with fat or the result will be dry, not juicy.

Provided by David Tanis

Categories     dinner, meat, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 14

3 tablespoons kosher salt
1/2 teaspoon black pepper
1 teaspoon paprika (preferably Hungarian)
Pinch of cayenne
5 to 7 pounds beef brisket, not too lean
1 cup red or white wine
12 cloves
1 whole head of garlic
3 bay leaves
3 allspice berries
6 large onions, peeled, and sliced crosswise 1/4-inch thick
3 tablespoons olive oil
Parsley sprigs, for garnish
1/4 cup slivered scallions (optional)

Steps:

  • In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
  • Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
  • Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
  • Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
  • To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
  • Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.

Nutrition Facts : @context http, Calories 1066, UnsaturatedFat 40 grams, Carbohydrate 14 grams, Fat 81 grams, Fiber 2 grams, Protein 62 grams, SaturatedFat 31 grams, Sodium 1149 milligrams, Sugar 5 grams, TransFat 0 grams

CLASSIC BRAISED BRISKET



Classic Braised Brisket image

This is a brisket worthy of a celebration. Most braised briskets are made with just the flat. Ours is a whole cut (which includes the flat and the point), that is braised in white wine and chicken stock with a mix of sweet onions, leeks and pearl onions. The result is super tender meat with an almost French onion soup-like sauce that is perfect for a Passover or Rosh Hashanah crowd. A fresh salad of raw shallots, scallions, parsley, mint and a splash of vinegar tops the roast, providing a bright counterpoint to the richness of the slow-cooked onions and meat.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h

Yield 20 servings

Number Of Ingredients 16

One 12-pound whole brisket (point and flat cuts; see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium sweet onions, cut into eighths (about 1 1/2 pounds)
2 cups white wine
4 cups chicken broth, plus more if needed
6 cloves garlic
4 sprigs thyme
1 pound pearl onions, peeled (see Cook's Note)
3 large leeks, halved lengthwise, cleaned and cut into 4-inch lengths, top green parts discarded
1/4 cup honey
1/2 cup fresh parsley leaves, roughly chopped
10 fresh mint leaves, roughly chopped
6 scallions or spring onions, thinly sliced
1 large shallot, thinly sliced
1 tablespoon white wine vinegar

Steps:

  • Preheat the oven to 325 degrees F.
  • Pat the brisket dry and sprinkle liberally on both sides with salt and pepper. Heat a roasting pan over 2 burners on medium-high heat. Add the oil and heat until hot. Sear the meat, fat-side down, until golden brown, about 10 minutes. Carefully flip and sear on the second side until golden brown, 7 to 8 minutes. Remove the brisket to a platter or baking sheet. Remove all but 2 tablespoons of fat from the pan.
  • Add the sweet onions to the pan and cook, scraping the bottom, until just starting to brown, 4 to 5 minutes. Add the wine and cook until reduced by about a third, about 4 minutes. Add the chicken broth, garlic cloves and thyme. Return the brisket and any juices to the pan, cover tightly with foil, transfer to the oven and cook for 3 hours.
  • After 3 hours, check to make sure there is still liquid in the pan. If not, add another cup of chicken broth. Re-cover tightly with the foil and cook for another 1 1/2 hours.
  • Arrange the pearl onions and leeks around the meat, re-cover with the foil and cook until the meat is very tender, 1 to 1 1/2 more hours. Carefully remove the meat to a platter.
  • Stir the honey into the roasting pan, place the pan over 2 burners on medium heat and reduce the liquid by about a third, 6 to 10 minutes. Discard the thyme sprigs. Spoon off any oil from the sauce. Season with salt and pepper. At this point you can serve the brisket or refrigerate overnight (see below).
  • Toss the parsley, mint, scallions and shallots with the vinegar in a bowl and season with salt and pepper.
  • Spoon some of the sauce with the sweet onions, leeks and pearl onions onto a large platter. Cut the brisket across the grain into thin slices and lay them on top of the sauce. Spoon over more of the sauce and mixed onions and top with the parsley mixture. Serve the remaining sauce and onions on the side
  • Make Ahead: You can refrigerating the brisket overnight before serving. Remove the sweet onions, pearl onions and leeks from the sauce and refrigerate separately. The fat will harden as the brisket and sauce chill, making it easy to spoon out. To serve, remove the brisket to a cutting board while cold. Thinly slice and return to the sauce along with the mixed onions. Cover and reheat in a 325 degree F-oven for about 45 minutes.

BRAISED BRISKET WITH ONIONS & GARLIC



Braised Brisket With Onions & Garlic image

Make and share this Braised Brisket With Onions & Garlic recipe from Food.com.

Provided by Old Magic1 Barfield

Categories     Meat

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 7

4 lbs boneless beef brisket
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, crushed
3 large onions, 1/2 inch thick slices
2 tablespoons cornstarch, dissolved in
1/4 cup water

Steps:

  • Pre-heat oven to 350 degrees F.
  • Place beef brisket, fat side up, in large roasting pan.
  • Sprinkle brisket evenly with salt, pepper and garlic; top with onions.
  • Roast in oven 1 hour or until onions are lightly browned.
  • Add 1 cup hot water.
  • Carefully cover pan tightly with aluminum foil.
  • Reduce oven to 325F and continue cooking 2 hours or until brisket is tender.
  • To make gravy, skim fat from pan juices.
  • Add cornstarch mixture to pan juices.
  • Cook over medium heat until gravy boils and thickens, stirring constantly.
  • Carve brisket across the grain into thin slices; serve with onions and gravy.
  • Makes 6 to 8 servings.

Nutrition Facts : Calories 987.1, Fat 80.3, SaturatedFat 32.4, Cholesterol 220.8, Sodium 584, Carbohydrate 10.5, Fiber 1.1, Sugar 3.2, Protein 52

BEER-BRAISED BRISKET WITH ONIONS



Beer-Braised Brisket with Onions image

Categories     Beer     Beef     Mushroom     Onion     Braise     Quick & Easy     Brisket     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 9

1 (31/2- to 4-lb) boneless beef brisket, trimmed of excess fat
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 pound onions, halved lengthwise and thinly sliced lengthwise (6 cups)
1 Turkish or 1/2 California bay leaf
1 (12-ounce) bottle beer (not dark)
1 dried-porcini bouillon cube (less than 1/2 ounce) or 1 beef bouillon cube, crumbled
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 350°F.
  • Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.
  • Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.
  • Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.
  • Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season with salt and pepper. Slice meat across the grain and serve with sauce.

ONION-BRAISED OVERNIGHT BRISKET



Onion-Braised Overnight Brisket image

Categories     Onion     Side     Braise     Roast

Yield serves 8 to 10

Number Of Ingredients 7

1 (4-pound) beef brisket, trimmed
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper, or to taste
1 large garlic clove
4 tablespoons expeller-pressed vegetable oil
4 large yellow onions, thinly sliced
1 teaspoon sugar

Steps:

  • Season the fatty side of the brisket with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Flip the brisket over.
  • On a cutting board, chop the garlic. Add 1 teaspoon of the salt while continuing to chop, stopping occasionally to mash the garlic to a paste by holding your knife almost flat against the board with the dull side facing you and sliding it across the garlic to crush it. Rub the garlic paste into the non-fatty side of the brisket and season it with the remaining 1/2 teaspoon pepper. Starting with the thin side, roll the brisket up tight, jelly-roll style, with the fat on the outside, and tie it firmly with kitchen twine.
  • Heat a Dutch oven or other heavy pot over medium-high heat and add 1 tablespoon of the oil. Brown the brisket evenly on all sides, about 20 minutes, and then transfer it to a platter.
  • Meanwhile, preheat the oven to 225°F.
  • Discard any remaining oil in the pot, wipe it out with a paper towel, and return the pot to the stove over medium-low heat. Add the remaining 3 tablespoons oil, the onions, the sugar, and the remaining 2 teaspoons salt. Cook, stirring often, for 15 to 20 minutes, until the onions are completely soft and caramelized.
  • Remove the pot from the heat and add 1 cup water. Return the brisket to the pot, and use a slotted spoon to spread some of the onions on top to keep it moist. Tent it with a piece of parchment or aluminum foil by placing it on top and then crimping it snugly around the roast so that the edges nearly meet the liquid, and then cover the pot with a tight-fitting lid. Put the pot in the oven and braise for 7 hours, until the brisket is tender.
  • Transfer the brisket to a warm place and use a food mill to puree the onions. Return the onion puree to the pot and heat gently, adding a little water if necessary to make a thick but pourable gravy. Slice the brisket and serve with the onion gravy.

BRAISED BRISKET WITH ONIONS & GARLIC



Braised Brisket with Onions & Garlic image

Make and share this Braised Brisket with Onions & Garlic recipe from Food.com.

Provided by Dancer

Categories     Meat

Time 3h

Yield 6-8

Number Of Ingredients 6

3 -5 lbs boneless beef brisket
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, crushed
3 large onions, 1/2-inch thick slices
2 tablespoons cornstarch, dissolved in 1/4-cup water

Steps:

  • Heat oven to 350 F.
  • Place beef brisket, fat side up, in large roasting pan.
  • Sprinkle brisket evenly with salt, pepper and garlic; top with onions.
  • Roast in oven 1 hour or until onions are lightly browned.
  • Add 1 cup hot water.
  • Carefully cover pan tightly with aluminum foil.
  • Reduce oven to 325 F and continue cooking 2 hours or until brisket is tender.
  • To make gravy, skim fat from pan juices.
  • Add cornstarch mixture to pan juices.
  • Cook over medium heat until gravy boils and thickens, stirring constantly.
  • Carve brisket across the grain into thin slices; serve with onions and gravy.

Nutrition Facts : Calories 341.5, Fat 11.7, SaturatedFat 4.2, Cholesterol 151.9, Sodium 579.3, Carbohydrate 9.9, Fiber 1.4, Sugar 3.2, Protein 49.6

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From dressedbyanolive.com


BRAISED STEAK AND ONIONS - HEALTHIESTFOODRECIPES.COM
2022-06-28 Once the oil is hot, add the steak to the skillet and cook for 3-5 minutes per side, or until the steak is browned all over. Next, add the beef broth, onion, carrot, celery, garlic, thyme, salt, and pepper to the skillet. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet with a lid.
From healthiestfoodrecipes.com


BRAISED SMOKY BRISKET WITH SWEET ONION & CHIPOTLE GRAVY
Preheat oven to 350°F (180°C). In a Dutch oven, heat oil over medium-high heat. Lightly brown the meat on both sides. Lift the meat to place onions and garlic beneath it. Step 3. In a bowl, mix the beer, 1 cup (250 mL) water, barbecue sauce, vinegar and mustard and pour over the meat.
From safeway.ca


GARLIC-BRAISED BRISKET | BETTER HOMES & GARDENS
1 4-5 pound beef brisket; 2 medium onions, thinly sliced; 1 ½ cups chicken broth; 30 cloves garlic, peeled* 2 tablespoons balsamic vinegar; 1 teaspoon dried rosemary, crushed; 1 teaspoon cracked black pepper; ½ teaspoon salt; ½ teaspoon dried basil, crushed; 2 baguette-style French bread; ¼ cup butter, melted; 1 recipe Gremolata
From bhg.com


BRAISED BRISKET WITH CARAMELIZED ONION SAUCE - MOMTASTIC
Deglaze the pan by adding the stock and the tomato puree. Stir to combine, return the brisket to the pot, cover, and bring to a boil. Immediately place the pot in the preheated oven and braise for ...
From momtastic.com


GORDON'S IGA - RECIPE: BRAISED BRISKET WITH ONIONS AND GRAVY
Place beef brisket, fat side up, in large roasting pan. Sprinkle brisket evenly with salt, pepper and garlic; top with onions. Roast in oven for 1 hour or until onions are lightly browned. Add 1 cup hot water. Carefully cover pan tightly with aluminum foil. Reduce oven to 325 degrees F and continue cooking for 2 hours or until brisket is tender.
From gordons.iga.com


BRISKET BRAISED WITH CARAMELIZED ONIONS – 1840 FARM
2017-03-26 Add the garlic and carrots to the top of the brisket, allowing any excess to fall to the bed of onions below. Season with salt and pepper. Place the lid on your pan and transfer to the warm oven. Cook for 90 minutes. Remove the pot from the oven. Remove the lid and allow the brisket to rest for 10 minutes.
From 1840farm.com


BRAISED BRISKET WITH ONIONS RECIPE - TODAY
2022-04-13 Preparation 1. Place brisket on a rimmed baking sheet, pat dry with paper towels, and generously season both sides with salt and pepper. 2. Refrigerate, uncovered (or loosely covered with plastic ...
From today.com


BRAISED BRISKET WITH GARLIC RECIPE - FOOD NEWS
Ingredients: 1 lemon 3 T. Olive oil 5 lbs. Beef brisket 36 garlic cloves, peeled 2 T. Red wine vinegar 3 cups beef stock 3–4 sprigs fresh thyme leaves or 2 teaspoons dried thyme leaves, crushed 2 sprigs fresh rosemary leaves 1 tsp. Chopped fresh rosemary leaves 1 …
From foodnewsnews.com


BRAISED BRISKET AND ONIONS RECIPE - MOMS WHO THINK
Rub spice mixture over brisket, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours. Unwrap brisket and place in slow cooker. 2. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, sugar, tomato paste, and garlic and cook until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and ...
From momswhothink.com


BRAISED SMOKY BRISKET WITH SWEET ONION & CHIPOTLE GRAVY
Preheat oven to 350°F (180°C). In a Dutch oven, heat oil over medium-high heat. Lightly brown the meat on both sides. Lift the meat to place onions and garlic beneath it. Step 3. In a bowl, mix the beer, 1 cup (250 mL) water, barbecue sauce, vinegar and mustard and pour over the meat.
From sobeys.com


FRENCH ONION BRAISED BEEF BRISKET - COMPLETE COMFORT FOODS
2020-10-12 4 to 5-pounds beef brisket roast ; Salt and pepper, to taste ; 3 large white or yellow onions, thinly sliced ; 2 tbsp. butter; 2 cloves garlic, minced ; 1-quart low sodium beef stock; 1 cup red wine; 2 bay leaves; 2 tbsp. fresh thyme, chopped or 2 tsp. dry thyme ; Dash of nutmeg; 3 tbsp. Worcestershire sauce
From completecomfortfoods.com


BRISKET WITH SHERRY BRAISED ONIONS - PRAIRIE OILS & VINEGARS
2021-03-30 Heat olive oil in an extra large skillet over med-high heat. Once the oil is hot, carefully add the brisket. Sear the brisket until richly seared and dark brown, about 2 - 3 minutes per side. Remove from the pan and set aside. Add the onions, shallots and garlic to the pan and saute for 1 - 2 minutes. Deglaze the pan with the sherry wine, using ...
From prairieoils.ca


BRAISED BRISKET WITH TOMATOES & ONIONS RECIPE | EATINGWELL
Beginning with the fat-side down, sear the brisket, flipping occasionally, until browned all over, about 10 minutes total. Transfer to a plate. Step 4. Reduce heat to medium. Add onions and garlic and cook, stirring often, until translucent, about 3 …
From eatingwell.com


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