Onion Braised Beef Brisket Americas Test Kitchen Recipe 385

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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

EASY BRISKET WITH CARAMELIZED ONIONS



Easy Brisket with Caramelized Onions image

Ultimate Beef Brisket with Caramelized Onions is a perfect main course for weeknight dinner or for a holiday party, with leftovers perfect for sandwiches!

Provided by Sabrina Snyder

Categories     Main

Time 3h15m

Number Of Ingredients 9

4 tablespoons unsalted butter
4 yellow onions (, sliced)
1 teaspoon Kosher salt (, divided)
2 tablespoons canola oil
4 pound beef brisket
1/2 teaspoon coarse ground black pepper
2 cloves garlic (, minced)
2 tablespoons Worcestershire sauce
2 cup beef broth

Steps:

  • Preheat the oven to 325 degrees.
  • In a large cast iron skillet melt the butter on medium heat and add in the onions and 1/2 teaspoon Kosher salt.
  • Cook for 15-20 minutes, stirring frequently until they start to caramelize.
  • Remove the onions from the pan and set aside. Add in the canola oil and turn the heat up to medium-high.
  • Season the brisket with the remaining 1/2 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 brisket back in fat side up.
  • Top with the onions and tent tightly with foil or a lid.
  • Cook in the oven for 3-4 hours.

Nutrition Facts : ServingSize 6 g, Calories 330 kcal, Carbohydrate 5 g, Protein 38 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 112 mg, Sodium 740 mg, Sugar 2 g

BRAISED BRISKET WITH MUSHROOMS (AMERICA'S TEST KITCHEN)



Braised Brisket With Mushrooms (America's Test Kitchen) image

Lovely flavor! Cut the brisket in half and cool it in the braising liquid to let it soak up liquid lost during cooking. Dried porcini boosts the mushroom flavor, and start with whole white mushrooms, not sliced, which lose all texture during cooking. Instructions are included for making up to 3 days ahead. Based on the delicious recipe by America's Test Kitchen. (Their site doesn't post nutritional info!)

Provided by treehuggingmom

Categories     Meat

Time 6h50m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 -5 lbs beef brisket, fat trimmed to 1/4 inch (use a flat-cut brisket)
salt and pepper
1/4 ounce dried porcini mushrooms, rinsed
2 tablespoons vegetable oil
1 lb white mushroom, quartered
2 onions, chopped
1 tablespoon packed brown sugar
3 tablespoons flour
3 garlic cloves, minced
1 teaspoon minced fresh thyme
1 cup low sodium chicken broth
1 cup dry red wine
3 bay leaves
1 teaspoon balsamic vinegar

Steps:

  • Put oven rack in middle position and heat oven to 300 degrees.
  • Pat brisket dry, prick all over fatty side with fork, and cut into 2 roasts (important for liquid reabsorption later). Season with salt and pepper.
  • Use 2 skillets to brown both roasts at once. Heat oil in 12-inch skillets over medium-high heat until just smoking. Brown roasts on both sides (10-14 minutes). Transfer fat side up to a single 13 by 9-inch baking dish.
  • Meanwhile, microwave 3/4 cup water and porcini in covered bowl until steaming (1 minute). Let sit until softened (5 minutes). Drain porcini through strainer lined with coffee filter, reserve liquid, and mince and reserve porcini.
  • Scrape browned bits from roasts into single skillet, and pour off all but 1 tablespoon fat. Add mushrooms and ¼ teaspoon salt and cook medium-high until liquid evaporates and mushrooms are golden brown (8 minutes).
  • Add onions and sugar, and cook until browned (8-10 minutes).
  • Add flour, garlic, and thyme, and cook until golden and fragrant (1 to 2 minutes).
  • Slowly whisk in broth, wine, ½ cup reserved porcini liquid, reserved porcini, and bay leaves, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer until thickened, about 8 minutes.
  • Pour sauce over roasts and cover dish tightly with aluminum foil. Bake until tender and fork inserted into meat meets no resistance, 4½ to 5 hours.
  • Let brisket cool in dish at room temperature, uncovered, for 1 hour, flipping halfway through cooling. Discard bay leaves. (Cooled brisket can be refrigerated in sauce for 2 days; reheat gently, covered, in 300-degree oven for 1 hour before proceeding with next step.).
  • Transfer roasts to carving board. Strain sauce through fine-mesh strainer into fat separator; reserve mushrooms. Let liquid settle, then pour into bowl. Stir vinegar into sauce and microwave until warm, 30 to 60 seconds.
  • Slice roasts against grain into ¼-inch slices and return to dish with mushrooms. Pour 1½ cups sauce over meat. Serve with remaining sauce.
  • (Refrigerate sliced brisket in sauce for up to 3 days; reheat meat in sauce.).

Nutrition Facts : Calories 457.2, Fat 20.6, SaturatedFat 6.4, Cholesterol 140.6, Sodium 194.3, Carbohydrate 10.7, Fiber 1.3, Sugar 4.3, Protein 50.1

OVEN-BRAISED BRISKET AND ONIONS



Oven-Braised Brisket and Onions image

This is a delicious brisket recipe, with the beef turning meltingly tenderand accompanied by a rich and savoury sauce made of the beef drippings and onions. There is something very comforting about a slowly braised cut of beef. The long cooking time fills your home with delicious scents and provides the ideal setting for tougher cuts of meat to become tender and succulent. This time-honored recipe has to be more than 50 years old, for that's when a paternal (Polish) aunt shared it with my mother. Enjoy!!!

Provided by sgrishka

Categories     Main Dish

Time 4h15m

Yield 8

Number Of Ingredients 9

1 5-lb First-cut beef brisket (or 6-lb)
1/4 cup Canola oil
3 large Yellow onions (about 3 pounds), cut into 1/2-inch slices
4 cloves Garlic minced
2 teaspoons Hungarian paprika sweet or hot, or combination of both
2 Bay Leaves
3 cups Beef stock (preferably homemade)
Coarse salt to taste
Freshly ground black pepper to taste

Steps:

  • 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 beginning to turn golden, add garlic, paprika, salt, and pepper and cook 1 minute. Add bay leaves and beef stock and bring to a boil. Return brisket to the Dutch oven, leaving lid 1/2-inch ajar, transfer to the heated oven and bake, 3-1/2 hours, or until tender (Add more water or stock as needed throughout the roasting time). Remove brisket from oven, transfer to a cutting board. Remove and discard bay leaves, using a handheld blender, puree broth and onions to smooth. Taste and adjust for seasoning with salt and pepper. Slice brisket against the grain and serve with onion puree. Makes 8 to 10 Servings

Nutrition Facts : Calories 305 calories, Fat 18.434585 g, Carbohydrate 11.04511625 g, Cholesterol 44.8 mg, Fiber 1.42411252653599 g, Protein 24.00309875 g, SaturatedFat 5.3470875 g, ServingSize 1 1 Serving (482g), Sodium 760.835 mg, Sugar 9.62100372346401 g, TransFat 1.5721675 g

BEEF BRISKET



Beef Brisket image

Discover our take on the quintessential Beef Brisket recipe: Juicy brisket with a wine-infused sauce and delectable onion flavor.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 16 servings

Number Of Ingredients 7

2 large onions, sliced
1 beef brisket (4 lb.)
1 can (10-1/2 oz.) condensed French onion soup
1-1/4 cups dry red wine
1/2 cup HEINZ Tomato Ketchup
1/2 cup packed brown sugar
1 env. (1 oz.) onion soup mix

Steps:

  • Heat oven to 350°F.
  • Spread onions onto bottom of large shallow pan sprayed with cooking spray; top with meat.
  • Mix remaining ingredients until blended; pour over meat. Cover with foil; pierce in several places with sharp knife.
  • Bake 3-1/2 to 4 hours or until meat is tender. Let stand, covered, 10 min.
  • Transfer meat to cutting board. Cut across the grain into thin slices. Serve topped with wine mixture from bottom of pan.

Nutrition Facts : Calories 390, Fat 26 g, SaturatedFat 10 g, TransFat 1.5 g, Cholesterol 80 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g

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 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.

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