EASY BRISKET WITH CARAMELIZED ONIONS
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
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
BRISKET SLIDERS WITH CARAMELIZED ONIONS
For a dear friend's going-away party, I made a juicy brisket and turned it into sliders. Cook the brisket ahead and slider assembly will be a breeze. -Marlies Coventry, North Vancouver, British Columbia
Provided by Taste of Home
Categories Lunch
Time 7h25m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a small bowl, combine 2 tablespoons salt, sugar, peppercorns and garlic; rub onto all sides of brisket. Cover and refrigerate 8 hours or overnight. In a small bowl, combine mayonnaise, blue cheese, horseradish and cayenne. Refrigerate until assembling., Place carrots, chopped onions and celery in a 6- or 7-qt. slow cooker. Place brisket on top of vegetables. In a small bowl, combine red wine, mustard and bay leaves; pour over brisket. Cook, covered, on low 7-9 hours or until meat is fork-tender., Meanwhile, in a large skillet, heat oil over medium heat. Add sliced onions and remaining salt; cook and stir until softened. Reduce heat to medium-low; cook 30-35 minutes or until deep golden brown, stirring occasionally., Remove brisket; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Skim fat from reserved juices. Thinly slice brisket across the grain; return to slow cooker. Pour juices over brisket., Serve brisket on buns with mayonnaise mixture and caramelized onions and, if desired, arugula and tomato slices.
Nutrition Facts : Calories 272 calories, Fat 13g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 876mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
BEEF BRISKET WITH CARAMELIZED ONIONS
Sunday Dinners at my grandmothers, Nothing better than that. This recipe is close to hers. I hope you enjoy it. I found this recipe in Southern Living, but I added a couple of things to make it like my grandmothers.
Provided by Cathy Tuten
Categories Beef
Time 5h45m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350. Sprinkle all sides of brisket with salt and pepper. Cook brisket in batches, in hot oil in an ovenproof Dutch oven over medium-high heat until browned on all sides. About 15 minutes. Transfer to a plate, reserving drppings in Dutch oven.
- 2. Add white onions and shallots to hot drippings in Dutch oven, sprinkle with sugar. Cook over medium heat, stirring often till onions are soft and caramelized. Stir in wine, 1 tsp rosemary , garlic and brisket. Top with cipollini onions and cover.
- 3. Bake at 350 degrees for 4 hours or until brisket is tender. Remove from oven and let stand, covered, for 30 minutes. transfer brisket to cutting board and put onions and garlic in a large bowl, reserving liquid in dutch oven. Cover brisket and onions with aluminum foil.
- 4. Bring reserved liquid to a boil over high heat, stirring often about 10 minutes. Or until liquid is reduced by half. Stir in cooked onions and 1/2 tsp. rosemary. CUT brisket across the grain into thick slices. Serve with onion mixture.
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