Oven-braised Brisket and Onions

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8 Servings
Beef
Eastern European
Slow cook Roast Bake Advance Beef Stock Bay Leaf Paprika Beef Onion Polish Easy Stock Braise Brisket Garlic Sandwiches Main Dish Eastern European roast beff recepi

1 5 to 6 pound first-cut f brisket
1/4 cup ola oil
3 large yellow ons (about 3 pounds), cut into 1/2-inch slices
4 cloves lic, minced
2 teaspoons Hungarian rika, sweet or hot, or combination of both
2 leaves
3 cups beef ck (preferably homemade)
Coarse t, to taste
Freshly ground ck pepper, to taste

Heat oven to 375 degrees F. Heat 2 tablespoons oil in a large Dutch oven over medium high heat. Pat brisket dry with paper towels and season with salt and pepper. Sear brisket well on both sides, about 8 minutes, set aside. Add remaining oil to in Dutch oven over medium high heat. Add onions and cook stirring, until softened and beginning to turn golden, add garlic, paprika, salt, and pepper and cook 1 minute. Add bay leaves and beef stock and bring to a boil. Return brisket to the Dutch oven, leaving lid 1/2 inch ajar, transfer to the heated oven and bake, 3-1/2 hours, or until tender (Add more water or stock as needed throughout the roasting time). Remove brisket from oven, transfer to a cutting board. Remove and discard bay leaves, using a handheld blender, puree broth and onions to smooth. Taste and adjust for seasoning with salt and pepper. Slice brisket against the grain and serve with onion puree. Makes 8 to 10 Servings


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