BEEF BRISKET WITH CARAMELIZED ONIONS

Beef Brisket with Caramelized Onions image

Provided by Cathy Tuten

Categories Beef

Time 5h45m

Number Of Ingredients 10

4 lb beef brisket flat, cut into 3 pieces
1 1/2 tsp salt
1 1/2 tsp pepper
2 Tbsp vegetable oil
3 large white onions, cut in half and thinly sliced
4 shallots, sliced
1 750 milliliter bottle of dry red wine
1 1/2 tsp chopped fresh rosemary, divided
10 oz cipollini onions, peeled
2 cloves of garlic, crushed

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.