Braised Brisket and Onions
Jun. 2nd, 2011 10:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wendelah1 in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI just found this recipe (on Facebook!) and I'm going to try it as soon as brisket goes on sale again. From America’s Test Kitchen Slow Cooker Revolution, this recipe has gotten excellent online reviews, which is why I'm posting it personally untested.
Braised Brisket and Onions
Prep: 20 minutes
Serves 8
Cook Time 9 -11 hrs Low, 5-7 hrs High
WHY THIS RECIPE WORKS: Brisket is a tough cut of meat and needs prolonged cooking to make it tender, which, of course, is just what the slow cooker does best. In order to avoid browning the brisket and still achieve loads of flavor we opted to use a dry rub consisting of paprika, onion powder, salt, garlic powder, and cayenne on the brisket and let the flavors mingle for at least eight hours. To complement the spice rub, we sauteed onions with brown sugar, tomato paste, and garlic, achieving a deep, rich caramelized flavor. Thickened with a little flour and finished with a bit of vinegar, the slightly sweet onion gravy paired perfectly with the meltingly tender brisket.
1 tablespoon sweet paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 (5-pound) flat-cut beef brisket, trimmed
1 tablespoon vegetable oil
3 onions, halved and sliced 1/2 inch thick
1 tablespoon brown sugar
1 tablespoon tomato paste
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup low-sodium chicken broth
2 tablespoons plus 1 teaspoon red wine vinegar
3 fresh thyme sprigs
3 bay leaves
Salt and pepper
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, sugar, tomato paste, and garlic and cook until onions until softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for I minute. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cookers.
3. Stir 2 tablespoons vinegar, thyme sprigs, and bay leaves into slow cooker. Cover and cook until beef is tender 9 to 11 hours on low or 5 to 7 hours on high.
4. Transfer brisket to cutting board, tent loosely with aluminum foil and let rest for 20 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon . Discard thyme and bay leaves. Stir in remaining teaspoon vinegar and season with salt and pepper to taste.
5. Slice brisket 1/2-inch thick against the grain and arrange on serving platter. Spoon 1 cup sauce all over meat and serve with remaining sauce.
Quick Tip for Serving Beef Brisket
When serving, take care to slice the brisket across the grain of the meat. Slicing it with the grain will result in tough, stringy slices.
Maybe I won't wait for brisket to go on sale. I'd serve this with smashed potatoes and steamed broccoli. Needless to say, you need a large-sized slow cooker for this one. I'm probably going to go with four rather than five pounds of meat for my five quart cooker, but it you have a six quart size, you should be fine.
Prep: 20 minutes
Serves 8
Cook Time 9 -11 hrs Low, 5-7 hrs High
WHY THIS RECIPE WORKS: Brisket is a tough cut of meat and needs prolonged cooking to make it tender, which, of course, is just what the slow cooker does best. In order to avoid browning the brisket and still achieve loads of flavor we opted to use a dry rub consisting of paprika, onion powder, salt, garlic powder, and cayenne on the brisket and let the flavors mingle for at least eight hours. To complement the spice rub, we sauteed onions with brown sugar, tomato paste, and garlic, achieving a deep, rich caramelized flavor. Thickened with a little flour and finished with a bit of vinegar, the slightly sweet onion gravy paired perfectly with the meltingly tender brisket.
1 tablespoon sweet paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 (5-pound) flat-cut beef brisket, trimmed
1 tablespoon vegetable oil
3 onions, halved and sliced 1/2 inch thick
1 tablespoon brown sugar
1 tablespoon tomato paste
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup low-sodium chicken broth
2 tablespoons plus 1 teaspoon red wine vinegar
3 fresh thyme sprigs
3 bay leaves
Salt and pepper
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, sugar, tomato paste, and garlic and cook until onions until softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for I minute. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cookers.
3. Stir 2 tablespoons vinegar, thyme sprigs, and bay leaves into slow cooker. Cover and cook until beef is tender 9 to 11 hours on low or 5 to 7 hours on high.
4. Transfer brisket to cutting board, tent loosely with aluminum foil and let rest for 20 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon . Discard thyme and bay leaves. Stir in remaining teaspoon vinegar and season with salt and pepper to taste.
5. Slice brisket 1/2-inch thick against the grain and arrange on serving platter. Spoon 1 cup sauce all over meat and serve with remaining sauce.
Quick Tip for Serving Beef Brisket
When serving, take care to slice the brisket across the grain of the meat. Slicing it with the grain will result in tough, stringy slices.
Maybe I won't wait for brisket to go on sale. I'd serve this with smashed potatoes and steamed broccoli. Needless to say, you need a large-sized slow cooker for this one. I'm probably going to go with four rather than five pounds of meat for my five quart cooker, but it you have a six quart size, you should be fine.