Brisket of Beef
Recipe GLPRf99517711de68e
A tender, slow-braised brisket seasoned with garlic and caramelized onions, then braised in tomato juice and water until fall-apart tender. This classic American main course is perfect for feeding a crowd.
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Ingredients
4 large onions, halved lengthwise and thinly sliced crosswise
6 garlic cloves, finely chopped
Kosher salt
2 teaspoons vegetable oil
Freshly ground black pepper
5 pounds One 5-pound beef brisket, trimmed
1 cup tomato juice
1 cup water
2 bay leaves
Directions
Preheat your oven to 325°F (163°C). Pat the trimmed brisket dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
Heat the vegetable oil in a large, heavy-bottomed Dutch oven or braising pan over medium-high heat until shimmering. Carefully place the seasoned brisket in the hot oil and sear on both sides until deeply browned, about 4-5 minutes per side. Transfer to a plate.
In the same pot, add the sliced onions and cook, stirring occasionally, until they begin to soften and develop color, about 8-10 minutes.
Add the finely chopped garlic to the onions and cook, stirring constantly, for about 1 minute until fragrant.
Return the seared brisket to the pot, nestling it among the onions. Pour the tomato juice and water around the meat. Add the bay leaves and bring the liquid to a gentle simmer.
Cover the Dutch oven with its lid and transfer to the preheated 325°F oven. Braise for approximately 4-5 hours, or until the brisket is extremely tender and shreds easily with a fork when tested.
Remove the brisket from the oven and transfer to a cutting board. Let rest for 10 minutes. Meanwhile, skim any excess fat from the braising liquid and remove the bay leaves. Slice or shred the brisket against the grain and serve with the pan juices and caramelized onions.
