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    You are in: Home / Recipes / Wine-Braised Brisket of Beef With Caramelized Pearl Onions Recipe
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    Wine-Braised Brisket of Beef With Caramelized Pearl Onions

    Wine-Braised Brisket of Beef With Caramelized Pearl Onions. Photo by Mikekey

    1/1 Photo of Wine-Braised Brisket of Beef With Caramelized Pearl Onions

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Mimi Bobeck's Note:

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
    2. 2
      Preheat the oven to 350°F.
    3. 3
      Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil and when it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
    4. 4
      Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork tender, 2 to 2½ hours. Meanwhile, blanch and peel the onions as instructed in the tips, leaving them whole. Cut the remaining apricots into 1/4-inch strips.
    5. 5
      In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
    6. 6
      When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
    7. 7
      To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side. Serves 8.

    Ratings & Reviews:

    • on May 20, 2007

      55

      This is a little labor intensive, but worth it! Great flavors and juicy brisket. Nice rich sauce. Thanks for posting this! BEWARE though-cooking time is 2-3 hours, not 40 minutes as stated above ingredient list :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2013

      55

      This is a fantastic roast recipe. I agree with the other reviewer that it is well worth the work. The flavors are complex and rich. When I made it for dinner guests, everyone raved that it was the best they'd ever eaten. Although sometimes I wish I had never tried it, because now no other recipe will do. I can't just throw a roast in the oven -- it has to be this recipe! But like with anything, the more you do it, the easier and faster it gets.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Wine-Braised Brisket of Beef With Caramelized Pearl Onions

    Serving Size: 1 (748 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 679.0
     
    Calories from Fat 256
    37%
    Total Fat 28.5 g
    43%
    Saturated Fat 8.5 g
    42%
    Cholesterol 175.7 mg
    58%
    Sodium 2956.8 mg
    123%
    Total Carbohydrate 23.0 g
    7%
    Dietary Fiber 2.8 g
    11%
    Sugars 11.9 g
    47%
    Protein 63.7 g
    127%

    The following items or measurements are not included:

    fresh thyme

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