Recipe by Oolala
Clipped from a cooking magazine. I also saw it on epicurious.com. The cook's note associated with the recipe stated: Brisket improves in flavor if braised 2 days ahead, cooled in sauce, uncovered then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with the sauce in a shallow baking pan, covered, for 45 minutes.*Cover the meat in the liquid as much as you can while cooking to avoid the meat from drying out. I tried to add more beer and balsamic later but it didn't taste the same. I think beef broth or water would have been a better choice to get more liquid for gravy.
Top Review by DDW
Delish! I had a 5lb brisket and used sweet onions. They caramelized up beautifully. I kept baking until I could easily twist a fork in the meat - took about another hour longer than the recipe. Because I knew it would probably braise longer I used about 1 + 2/3 of a second bottle of beer. Wish I would have used more - or added more during the baking. I made this the day before and when it was done - there was no juice left, only amazing beef and onions. The next day I sliced the cold meat (not easy) and then put it in a (9X13) glass baking dish. I poured about 2 cups of beef broth over the top, covered tightly with foil and put in a 350 degree oven for about 25 minutes, basting with the juices over the meat a few times. It was wonderful with a little of the juices (didn't thicken) and some horse radish. My house smelled heavenly for 2 days. The only changes I will make next time is to add more beer in the beginning. I will be recommending this recipe to others.
- 1 (3 1/2-4 lb) beef brisket, trimmed of fat
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 lbs onions, halved lengthwise, thinly sliced lengthwise (6 cups)
- 1 turkish bay leaf (or 1/2 California bay leaf)
- 1 (12 ounce) bottle beer, not dark
- 1 beef bouillon cube, crumbled
- 1 tablespoon balsamic vinegar
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Pat brisket dry and sprinkle with salt and pepper.
- Heat oil in 6-8 quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer meat to a platter.
- Cook onions with bay leaf in the fat remaining in pot over moderate heat, stirring occasionally, until golden, 10-12 minutes.
- Remove from heat and transfer half the onions to a bowl.
- Arrange brisket over onions in the pot and then top with the remaining onions from the bowl so the meat is covered with half the onions under and half the onions over the meat.
- Add the beer, bouillon and vinegar to the pot (liquid should come about halfway up sides of meat) and bring to a boil.
- Cover pot (make sure hanle on pot lid is oven proof) and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours.
- Cool in sauce, uncovered about 30 minutes.
- Transfer brisket to a clean cutting board. Skim off any fat from sauce and season to taste with salt and pepper.
- Slice meat across the grain and serve with the sauce.