Onion Braised Overnight Brisket Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

THE ULTIMATE BRAISED BRISKET



The Ultimate Braised Brisket image

Provided by Tyler Florence

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 14

1 (4 pound) beef brisket, first-cut
Extra-virgin olive oil
1 tablespoon kosher salt, plus more for seasoning
Coarsely ground black pepper
3 large carrots, cut into chunks
1 onion, halved
2 celery stalks, cut into chunks
1 head garlic, cut in 1/2
1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)
3/4 bottle dry red wine
1 bay leaves
1/4 bunch fresh thyme, leaves only
4 sprigs fresh rosemary, leaves only
1 handful fresh flat-leaf parsley

Steps:

  • Preheat the oven to 325 degrees F.
  • Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
  • Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
  • Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
  • Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

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

ONION-BRAISED BEEF BRISKET(ATK)



Onion-Braised Beef Brisket(ATK) image

This recipe requires a few hours of unattended cooking. It also requires advance preparation. After cooking, the brisket must stand overnight in the braising liquid that later becomes the sauce; this helps to keep the brisket moist and flavorful. Defatting the sauce is essential. If the fat has congealed into a layer on top of the sauce, it can be easily removed while cold. Sometimes, however, fragments of solid fat are dispersed throughout the sauce; in this case, the sauce should be skimmed of fat after reheating. If you prefer a spicy sauce, increase the amount of cayenne to 1/4 teaspoon. You will need 18-inch-wide heavy-duty foil for this recipe. If you own an electric knife, it will make easy work of slicing the cold brisket. Good accompaniments to braised brisket include mashed potatoes and egg noodles. For a Passover menu, substitute matzo meal or potato starch for the flour.

Provided by Coppercloud

Categories     Meat

Time 5h20m

Yield 1 brisket, 4-6 serving(s)

Number Of Ingredients 15

4 -5 lbs beef brisket, flat cut preferred
salt & fresh ground pepper
vegetable oil
3 large onions, halved and sliced 1/2 inch thick (about 2 1/2 pounds)
1 tablespoon brown sugar
3 garlic cloves, medium size minced-pressed through garlic press (about 1 tablespoon)
1 tablespoon tomato paste
1 tablespoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons all-purpose flour
1 cup low sodium chicken broth
1 cup dry red wine
3 bay leaves
3 sprigs fresh thyme
2 teaspoons cider vinegar (to season sauce before serving)

Steps:

  • Adjust oven rack to lower-middle position; heat oven to 300 degrees. Line 13 by 9-inch baking dish with two 24-inch-long sheets of 18-inch-wide heavy-duty foil, positioning sheets perpendicular to each other and allowing excess foil to extend beyond edges of pan. Pat brisket dry with paper towels. Place brisket fat side up on cutting board; using dinner fork, poke holes in meat through fat layer about 1 inch apart. Season both sides of brisket liberally with salt and pepper.
  • Heat 1 teaspoon oil in 12-inch skillet over medium-high heat until oil just begins to smoke. Place brisket fat side up in skillet (brisket may climb up sides of skillet); weight brisket with heavy Dutch oven or cast-iron skillet and cook until well browned, about 7 minutes. Remove Dutch oven; using tongs, flip brisket and cook on second side without weight until well browned, about 7 minutes longer. Transfer brisket to platter.
  • Pour off all but 1 tablespoon fat from pan (or, if brisket was lean, add enough oil to fat in skillet to equal 1 tablespoon); stir in onions, sugar, and 1/4 teaspoon salt and cook over medium-high heat, stirring occasionally, until onions are softened and golden, 10 to 12 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute; add tomato paste and cook, stirring to combine, until paste darkens, about 2 minutes. Add paprika and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Sprinkle flour over onions and cook, stirring constantly, until well combined, about 2 minutes. Add broth, wine, bay, and thyme, stirring to scrape up browned bits from pan; bring to simmer and simmer about 5 minutes to fully thicken.
  • Pour sauce and onions into foil-lined baking dish. Nestle brisket, fat side up, in sauce and onions. Fold foil extensions over and seal (do not tightly crimp foil because foil must later be opened to test for doneness) Place in oven and cook until fork can be inserted into and removed from center of brisket with no resistance, 3 1/2 to 4 hours (when testing for doneness, open foil with caution as contents will be steaming). Carefully open foil and let brisket cool at room temperature for 20 to 30 minutes.
  • Transfer brisket to large bowl; set mesh strainer over bowl and strain sauce over brisket. Discard bay and thyme from onions and transfer onions to small bowl. Cover both bowls with plastic wrap, cut vents in plastic with paring knife, and refrigerate overnight.
  • About 45 minutes before serving, adjust oven rack to lower-middle position; heat oven to 350 degrees. While oven heats, transfer cold brisket to cutting board. Scrape off and discard any congealed fat from sauce, then transfer sauce to medium saucepan and heat over medium heat until warm, skimming any fat on surface with wide shallow spoon (you should have about 2 cups sauce without onions; if necessary, simmer sauce over medium-high heat until reduced to 2 cups). While sauce heats, use chef's or carving knife to slice brisket against grain into 1/4-inch-thick slices, trimming and discarding any excess fat, if desired; place slices in 13 by 9-inch baking dish. Stir reserved onions and vinegar into warmed sauce and adjust seasoning with salt and pepper. Pour sauce over brisket slices, cover baking dish with foil, and bake until heated through, 25 to 30 minutes. Serve immediately.
  • To Make and Serve the Brisket on the Same Day: If you would like to make and serve the brisket on the same day, after removing the brisket from the oven in step 4, reseal the foil and let the brisket stand at room temperature for an hour. Then transfer the brisket to a cutting board and continue with the recipe to strain, defat, and reheat the sauce and slice the meat; because the brisket will still be hot, there will be no need to put it back into the oven once the reheated sauce is poured over it.

Nutrition Facts : Calories 846.7, Fat 34.2, SaturatedFat 11.9, Cholesterol 281.2, Sodium 417.6, Carbohydrate 21.5, Fiber 2.9, Sugar 9.3, Protein 97.4

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.

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 ONIONS



Braised Onions image

These onions are braised withbutter and sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

3 pounds red and white onions (about 15 small onions)
3 tablespoons unsalted butter
3 tablespoons sugar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Peel the onions, and trim roots, leaving enough to keep onion intact. Cut them lengthwise in halves or quarters, depending on their size.
  • Place in a large skillet with butter, sugar, salt, pepper, and enough water to come halfway up sides of onions. Bring to a boil over medium-high heat, reduce to medium-low, and cook, covered, until the onions are tender, about 20 minutes. Uncover, raise the heat to medium, and cook, stirring occasionally until caramelized, 30 to 40 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

ONION-BRAISED BEEF BRISKET - AMERICA'S TEST KITCHEN RECIPE - (3.8/5)



Onion-Braised Beef Brisket - America's Test Kitchen Recipe - (3.8/5) image

Provided by á-896

Number Of Ingredients 15

1 beef brisket, 4 to 5 pounds, flat cut preferred
Table salt and ground black pepper
Vegetable oil
3 large onions (about 2 1/2 pounds), halved and sliced 1/2 inch thick
1 tablespoon brown sugar
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon tomato paste
1 tablespoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup dry red wine
3 bay leaves
3 sprigs fresh thyme
2 teaspoons cider vinegar (to season sauce before serving)

Steps:

  • 1. Adjust oven rack to tower-mlddle position; heat oven to 300 degrees. Line 13 by 9-inch baking dish with two 24-inch-long sheets of 18-inch-wide heavy-duty foil, positioning sheets perpendicular to each other and allowing excess foil to extend beyond edges of pan. Pat brisket dry with paper towels. Place brisket fat side up on cutting board; using dinner fork, poke holes in meat through fat layer about 1 inch apart. Season both sides of brisket liberally with salt and pepper. 2. Heat 1 teaspoon oil in 12-inch skillet over medium-high heat until oil just begins to smoke. Place brisket fat side up in skillet (brisket may climb up sides of skillet); weight brisket with heavy Dutch oven or cast-iron skillet and cook until well browned, about 7 minutes. Remove Dutch oven; using tongs, flip brisket and cook on secend side without weight until well browned, about 7 minutes longer. Transfer brisket to platter. 3. Pour off all but 1 tablespoon fat from pan (or, if brisket was lean, add enough oil to fat in skillet to equal 1 tablespoon); stir in onions, sugar, and 1/4 teaspoon salt and cook over medium-high heat, stirring occasionally, until onions are softened and golden, 10 to 12 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute; add tomato paste and cook, stirring to combine, until paste darkens, about 2 minutes. Add paprika and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Sprinkle flour over onions and cook, stirring constantly, until well combined, about 2 minutes. Add broth, wine, bay, and thyme, stirring to scrape up browned bits from pan; bring to simmer and simmer about 5 minutes to fully thicken. 4. Pour sauce and onions into foil-lined baking dish. Nestle brisket, fat side up, in sauce and onions. Fold foil extensions over and seal (do not tightly crimp foil because foil must later be opened to test for deaeness). Place in oven and cook until fork can be inserted into and removed from center of brisket with no resistance, 1 1/2 to 4 hours (when testing for doneness, open foil with caution as contents will be steaming). Carefully open foil and let brisket cool at room temperature for 20 to 30 minutes. 5. Transfer brisket to large bowl; set mesh strainer over bowl and strain sauce over brisket. Discard bay and thyme from onions and transfer onions to small bowl. Cover both bowls with plastic wrap, cut vents in plastic with paring knife, and refrigerate overnight. 6. About 45 minutes before serving, adjust oven rack to lower-middle position; heat oven to 350 degrees. While oven heats, transfer cold brisket to cutting board. Scrape off and discard any congealed fat from sauce, then transfer sauce to medium saucepan and heat over medium heat until warm, skimming any fat on surface with wide shallow spoon (you should have about 2 cups sauce without onions; if necessary, simmer sauce over medium-high heat until reduced to 2 cups). While sauce heats, use chef's or carving knife to slice brisket against grain into 1/ 4-inch-thick slices, trimming and discarding any excess fat, if desired; place slices in 13 by 9-inch baking dish. Stir reserved onions and vinegar into warmed sauce and adjust seasoning with salt and pepper. Pour sauce over brisket slices, cover baking dish with foil, and bake until heated through, 25 to 30 minutes. Serve immediately. To Make and Serve the Brisket on the Same Day If you would like to make and serve the brisket on the same day, after removing the brisket from the oven in step 4, reseal the foil and let the brisket stand at room temperature for an hour. Then transfer the brisket to a cutting board and continue with the recipe to strain, defat, and reheat the sauce and slice the meat; because the brisket will still be hot, there will be no need to put it back into the oven once the reheated sauce is poured over it.

More about "onion braised overnight brisket recipes"

ONION-BRAISED BEEF BRISKET - ONCE UPON A CHEF
onion-braised-beef-brisket-once-upon-a-chef image
2021-03-25 Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold …
From onceuponachef.com
Cuisine American, Jewish
Category Dinner
Servings 8-10
Total Time 4 hrs
  • Season the brisket on both sides with the salt and pepper. Lightly dust the brisket with the flour, then shake and turn to coat evenly. Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface, 5 to 7 minutes per side.
  • Transfer the brisket to a platter, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions are softened and golden brown, about 15 minutes. (If browned bits stick to the bottom of the pan and start to burn, add a few tablespoons of water and scrape with a wooden spoon to release them.)
  • Turn off the heat and place the brisket, fatty side up, and any accumulated juices on top of the onions. Spread the tomato paste evenly over the brisket, then scatter the garlic and carrots around the edges of the pot. Cover the pot very tightly with aluminum foil (preferably heavy-duty or two layers) or a lid, then transfer to the oven and cook for 1-1/2 hours.


BEEF BRISKET WITH CARAMELIZED ONIONS RECIPE - DINNER, …
beef-brisket-with-caramelized-onions-recipe-dinner image
2018-01-10 Season the brisket with the remaining ½ teaspoon salt and the pepper. Brown on both sides for 3-5 minutes on each side. Remove the beef and add the garlic, Worcestershire sauce, and beef broth. Stir well and add the …
From dinnerthendessert.com


OVERNIGHT BRISKET RECIPE - TODAY.COM
overnight-brisket-recipe-todaycom image
2022-04-13 Preparation 1. Preheat oven to 225°F. 2. Layer sliced onions and garlic in a large roasting pan or Dutch oven. Season brisket with salt and pepper. 3. Place brisket on top of onions and garlic....
From today.com


OVERNIGHT BRISKET - JAMIE GELLER
overnight-brisket-jamie-geller image
2017-09-08 1. Preheat oven to 225°F. 2. Layer sliced onions and garlic in a large roasting pan or Dutch oven. Season brisket with salt and pepper. 3. Place brisket on top of onions and garlic. Pour red wine, broth and tomatoes, if …
From jamiegeller.com


ONION-BRAISED BEEF BRISKET | COOK'S ILLUSTRATED RECIPE
onion-braised-beef-brisket-cooks-illustrated image
After braising the brisket in a foil-lined pan, we let the brisket stand overnight in the refrigerator in the braising liquid, allowing it t... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups …
From cooksillustrated.com


BAREFOOT CONTESSA | BRISKET WITH ONIONS AND LEEKS
barefoot-contessa-brisket-with-onions-and-leeks image
Sprinkle 1 tablespoon salt and 1 teaspoon pepper all over the brisket. Sprinkle the Wondra flour all over and dust off the excess. Brown the brisket in the oil for 5 minutes on each side, adding more oil if necessary. Transfer to a large (18 × …
From barefootcontessa.com


BRAISED BRISKET AND ONIONS - JAMIE GELLER
2017-03-13 Nestle brisket into pan with onions. Add garlic, broth, wine, and bouquet garni. 5. Cover and braise for 3½ to 4 hours in a 300°F oven or 8 hours on slow cooker, or until a fork …
From jamiegeller.com
Servings 10
Estimated Reading Time 2 mins
Category Main, Dinner
Total Time 4 hrs 20 mins
  • Heat a large sauté pan or Dutch oven, lightly coated with evoo, over medium-high heat. Brown onions until dark and very soft. Stir tomato paste in and continue cooking for a few minutes to sear tomato paste. Transfer onions to slow cooker, or if using a Dutch oven, push onions to the side.
  • Season brisket with salt and pepper and brown on both sides in the same pan. You may need to cut brisket in half to fit into a slow cooker.


OVEN-BRAISED BRISKET WITH ONIONS - RECIPE | COOKS.COM
Turn meat over and bake until top browns, about 15 minutes more. Remove from oven; reduce oven temperature 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 1/2 hours.
From cooks.com


BEER-BRAISED BRISKET WITH ONION JAM RECIPE | MYRECIPES
The secret to a succulent grand finale for Beer-Braised Brisket with Onion Jam starts with low, moist heat. After braising, the meat is chilled in the cooking liquid overnight; then the brisket is sliced and reheated in the rich, meaty cooking liquid to guarantee that every savory bite is juicy.
From myrecipes.com


SLOW-BRAISED BRISKET AND ONIONS RECIPE - TODAY.COM
2021-03-22 Ingredients extra-virgin olive oil 3 large Spanish onions, thinly sliced 1/4 cup tomato paste 1 (7-pound) whole brisket or 2 (3½-pound) 2nd cut briskets kosher salt freshly ground black pepper 3...
From today.com


FRENCH ONION + WILD MUSHROOM BRAISED BEEF BRISKET
Instructions. Preheat oven to 300 degrees F. Preheat a large Dutch oven or other oven safe pot or large roasting pan over medium high heat. Generously salt and pepper your brisket all over with about 1 tablespoon each of salt and pepper. Add a tablespoon of neutral oil to preheated Dutch oven and add brisket.
From wildthistlekitchen.com


SLOW COOKED BEEF BRISKET WITH BRAISED ONIONS - GREAT TASTES OF …
Place in the dish of the slow cooker when finished. Set aside. Using the same frying pan, heat the 2 tbsp of canola oil over medium low – medium heat. Add onions and sauté until golden brown and they have visibly reduced, about 10 minutes. Add garlic to the onions and sauté until fragrant, about 1 minute.
From greattastesmb.ca


OVERNIGHT BRISKET - THE BBQ GEEK
2020-07-18 When brisket hits 160 degrees wrap in foil or butcher paper. Cook to 200 degrees or until meat probe goes into the meat like warm butter / no resistance. Keep brisket wrapped and put it into a cooler with towels over the brisket to rest and …
From thebbqgeek.com


WINE-BRAISED BRISKET WITH ONIONS | BETTER HOMES & GARDENS
Place meat in removable liner of slow cooker. Pour wine and broth evenly over brisket. Top with mushrooms, onion, thyme, bay leaf, and garlic. Cover and refrigerate overnight. Remove from refrigerator. Place liner in slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
From bhg.com


ONION-BRAISED GRASS-FED BEEF BRISKET RECIPE | PAMELA SALZMAN
2010-11-29 Remove brisket from oven and let cool in onion mixture 1 hour. Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight. Preheat oven to 350 degrees. Discard fat from onion mixture and transfer to a blender. Add enough water to ...
From pamelasalzman.com


BRAISED BRISKET AND ONIONS RECIPE - MOMS WHO THINK
1. Combine paprika, onion powder, 1 teaspoon salt, garlic powder, and cayenne in bowl. Using fork, prick brisket all over. 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 ...
From momswhothink.com


BRAISED BEEF BRISKET WITH RICH ONION GRAVY - JUST A LITTLE BIT OF BACON
2018-03-29 Heat the olive oil in a large skillet over medium high heat. Sear the brisket on both sides until golden brown, about 5 minutes per side. Move the brisket to the roasting pan. Turn down the heat to medium low and add the onions, carrots, and garlic. Saute until soft and lightly browned, 5-7 minutes.
From justalittlebitofbacon.com


FRENCH ONION BEEF BRISKET IN THE OVEN - WILL COOK FOR SMILES
2019-04-18 Preheat the oven to 300°. Use two long sheets of aluminum foil to place them in the bottom of a roasting pan side by side but overlapping. Make sure the roasting pan fits the brisket nicely, not too bit and not too small. Spread 1/3 of the …
From willcookforsmiles.com


EASIEST BRISKET EVER WITH CARAMELIZED ONIONS | RACHAEL RAY
Preheat oven to 325˚F. Return skillet to medium-high heat with oil, 2 turns of the pan. Brown meat 5 minutes on each side, then top with caramelized onions, add the broth and melt in the demi-glace or bouillon and add Worcestershire. Cover pan with heavy foil or lid and bake 3 to 3½ hours to very tender, then slice and serve.
From rachaelrayshow.com


HOLIDAY BEEF BRISKET WITH ONIONS RECIPE - FOOD & WINE
Cover and cook in the oven for 1 hour. Uncover and cook for 30 minutes. Spoon the onions on top of the brisket and cook for about 30 minutes longer …
From foodandwine.com


ONION-BRAISED BRISKET RECIPE BY DAISY NICHOLS - THE DAILY MEAL
2019-01-16 Directions Heat the oven to 325º F. Pat the meat dry with paper towels and sprinkle it with salt. In a heavy casserole or Dutch oven (mine was 12 inches in diameter), heat the oil over medium heat and brown the meat thoroughly but gradually on both sides.
From thedailymeal.com


ONION-BRAISED BEEF BRISKET RECIPE | RECIPES.NET
2022-03-23 Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides for 5 to 7 minutes per side until crusty brown areas appear on the surface here and there.
From recipes.net


BRAISED BRISKET WITH ONIONS AND CARROTS RECIPE - LEITE'S CULINARIA
2021-03-21 Directions. In a small bowl, mix the mustard, salt, and pepper. Plop the brisket on a rimmed baking sheet and slather the mustard mixture all over the brisket. Let sit, uncovered, in the refrigerator for at least 2 hours or overnight for maximum moistness. Preheat the …
From leitesculinaria.com


BEER AND ONION BRISKET RECIPE - DINNER, THEN DESSERT
2020-12-25 Rub the brisket down with celery salt, pepper, and salt, then put it in the slow cooker fat side up. Chop up the onion and put it over the brisket. Whisk the beer and Worcestershire sauce and pour it over the meat in the crockpot. Put the lid on the crockpot and set the slow cooker to low heat to cook for 8 hours.
From dinnerthendessert.com


BRAISED BRISKET WITH ONIONS | CANADIAN LIVING
2010-12-06 Place onions and carrots in roasting pan under brisket. Pour 1 cup (250 mL) water into pan. Cover and roast in 325°F (160°C) oven for 2 hours. Add 1/2 cup (125 mL) water; roast until brisket is fork-tender, 1-1/2 to 2 hours. Slice and drizzle with pan juices. Serve with onions and carrots.
From canadianliving.com


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 minutes. Add tomato paste and cook for 1 …
From eatingwell.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


OVEN-BRAISED BRISKET AND ONIONS - BIGOVEN.COM
INSTRUCTIONS. Heat oven to 375 degrees F. Heat 2 tablespoons oil in a large Dutch oven over medium high heat. Pat brisket dry with paper towels and season with salt and pepper. Sear brisket well on both sides, about 8 minutes, set aside. Add remaining oil to in Dutch oven over medium high heat. Add onions and cook stirring, until softened and ...
From bigoven.com


FRENCH ONION BRISKET RECIPE - PUREWOW
Kosher salt and freshly ground black pepper. 3 tablespoons vegetable oil. 12 garlic cloves, peeled. 5 medium yellow onions, thinly sliced. 1 cup sherry wine. 3 cups beef stock. 2 sprigs fresh rosemary. 2 sprigs fresh thyme. Chopped parsley and chives, for garnishing.
From purewow.com


BRAISED BRISKET - FIFTEEN SPATULAS
2011-10-31 Preheat the oven to 300 degrees F. Heat up an ovenproof skillet over medium high heat, and add the olive oil. Season the brisket all over with salt and pepper, then sear the meat in the pan, until brown on all sides. Take the brisket out, and add the onion, carrots, celery, and radishes to the pan.
From fifteenspatulas.com


ONION-BRAISED BEEF BRISKET - BUFFALO HEALTHY LIVING MAGAZINE
2020-11-25 Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side.
From buffalohealthyliving.com


OVEN-ROASTED BRISKET - BRAISED WITH ONIONS AND GARLIC
2011-08-04 Oven-Roasted Brisket: Start with a 4-5 lb. brisket and coat the outside with a little olive oil and then a basic rub: garlic powder, cayenne, onion powder, black pepper and salt. Use most of the rub on the side without the fat cap. Slice a few onions and spread them in the bottom of a large roasting pan. This picture is light on the onions, so ...
From southernfoodandfun.com


BRAISED BRISKET WITH STOUT & ONIONS | THE ENGLISH KITCHEN
2018-07-30 Add the onions and cook until they begin to soften. Add the garlic and cook just until fragrant. Add the beef stock and bring to the boil, stirring up any browned bits. Pour the whole mixture into a medium sized slow cooker. Add the sprigs …
From theenglishkitchen.co


THE BEST OVERNIGHT BRISKET TO MAKE THIS HOLIDAY SEASON
When done, carefully remove the brisket from the dish and place it on a cutting board. Scrape to remove the fat from the bottom of the brisket and discard the fat. Slice the brisket against the grain and transfer to a serving dish. Strain the vegetables from the sauce and place around the brisket on a serving dish.
From youdontlookthatold.com


BRAISED BRISKET WITH MUSHROOMS AND CARAMELIZED ONIONS
2016-04-14 1. Preheat oven to 325ºF. In a large heavy, oven-safe pot, heat 4 tablespoons of the oil over medium-high heat. Add the onions and cook, stirring often, for about 20-25 minutes, until they're a deep golden brown. Drain, using a slotted spoon and transfer to a large bowl.
From unwrittenrecipes.com


ONION-BRAISED BEEF BRISKET – L&M MEAT DISTRIBUTING INC.
Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface, 5 to 7 minutes per side. 3.
From lmmeats.ca


RED WINE AND ONION-BRAISED PASSOVER BRISKET - MYRECIPES
Step 2. Add 2 cups broth to pot and bring to a boil, scraping any browned bits from bottom of pot. Stir in wine, prunes, and brown sugar. Return brisket to pot, fat side down, and cover with onions and garlic. Cover pot and put in oven. Cook for 3 hours, turning meat halfway through.
From myrecipes.com


ONION BRAISED BEEF BRISKET - RECIPES FOR 1 OR 100
Place the now sliced brisket back in the dish and nestle right into the onions. Use a spoon to baste the meat generously with the onion braising liquid. Don’t worry if some onions get on top of the meat, nothing will burn. Cover the dish with another 2 layers of foil, and place back in the oven for about 2 more hours.
From cookingtoentertain.com


Related Search