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Braised Brisket With Pearl Onions and Carrots
This easy recipe for beef brisket produces melt-in-your mouth meat and a rich jus, all with little prep time and just a few dishes to wash at the end.
👥 8 Servings🔥 Cook: 40 min👤 Michael McLaughlin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●dutch oven
- ●oven
- ●wooden spoon
- ●measuring cup
- ●skillet
- ●baking dish
📝 Preparation Steps
1
Place rack in lower third of oven and preheat to 325°F. Season one 5-pound flat-cut beef brisket, fat trimmed all over with kosher salt and freshly ground black pepper. Heat 2 Tbsp. extra-virgin olive oil in Dutch oven or other heavy large sauté pan over medium-high heat. Cook brisket until browned, about ⏱️ 5 minutes per side. Transfer to large roasting pan.
Kosher salt and freshly ground black pepper. extra-virgin olive oil, divided3 Tbsp
2
Return sauté pan to stovetop and add 7 cups finely chopped onions (3–4 large onions), 1 cup finely chopped carrot (from about 2 medium carrots), 1 cup finely chopped celery (about 3 stalks), and 2 Tbsp. chopped garlic (from about 1 head of garlic). Cook, stirring occasionally until browned and starting to soften, 8–⏱️ 10 minutes. Pour in two 750-ml bottles dry red wine; using wooden spoon, scrape any browned bits from bottom of pan. Add 8 large fresh thyme sprigs, and 2 bay leaves and bring to boil. Simmer until liquid is reduced to 5 cups, 10–⏱️ 12 minutes. Add 8 cups homemade chicken stock or low-sodium beef broth and return to boil. Pour wine mixture over brisket to fill two thirds of roasting pan; reserve remaining wine mixture.
finely chopped onions (3–4 large onions)7 cupsfinely chopped carrot (from about 2 medium carrots)1 cupfinely chopped celery (about 3 stalks)1 cup. chopped garlic (from about 1 head of garlic)2 Tbsp750-ml bottles dry red wine2bay leaves2homemade chicken stock or low-sodium beef broth8 cups
3
Transfer brisket to oven and braise, uncovered, until very tender, turning and basting occasionally and adding more wine mixture as necessary to keep pan two-thirds full, about 3½ hours.
4
Transfer brisket to platter. Strain pan juices into 4-cup measuring cup, pressing on solids. Discard solids. Add enough reserved wine mixture to measure 3½ cups. Season jus with kosher salt and freshly ground black pepper.
Kosher salt and freshly ground black pepper
5
Heat remaining 1 Tbsp. extra-virgin olive oil in large skillet over medium heat. Add 1 lb. young carrots, peeled, 12 oz. pearl onions, blanched, peeled, and 1 Tbsp. chopped fresh thyme; cook, stirring occasionally, until golden, about ⏱️ 5 minutes. Cover and cook until vegetables are crisp-tender, about ⏱️ 5 minutes. Season with kosher salt and freshly ground black pepper.
. extra-virgin olive oil, divided3 Tbsp. young carrots, peeled1 lb. pearl onions, blanched, peeled12 ozKosher salt and freshly ground black pepper
6
Thinly slice brisket against the grain and serve with red wine sauce and cooked carrots and pearl onions. Do Ahead: Brisket be braised 1 day ahead. Cover meat and sauce separately in airtight containers; chill. Arrange meat in baking dish. Cover with aluminum foil; reheat in 350° oven until warmed through about ⏱️ 40 minutes. Rewarm sauce. Editor’s note: This recipe was first printed in August 1998. Head this way for more of our favorite Rosh Hashanah recipes →
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