Onion-braised beef brisket from Cook's Illustrated Magazine, Jan/Feb 2005 (page 14)

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Notes about this recipe

  • Rinshin on October 15, 2019

    Agree with ashallen’s comments fully. This is sure to please omnivores, esp those who love big beefy flavors like my husband. The recipe was followed except smaller quantity. By letting the mostly cooked dish sit overnight in the fridge makes slicing beef thinly and neatly easily as well as improving the flavor. I think you can play with adding more flavor profile to this such as additions of mushrooms, Worcestershire sauce, etc. I only wish I purchased a larger brisket instead of asking the meat counter to cut down the size for me.

  • ashallen on October 11, 2019

    This is a great, classically flavored brisket recipe. Savory, beefy flavors and very tender slices of meat. Recipe specifies cooking for 3.5-4 hours - we like our brisket super-tender so I usually go 5-6 hours. The onions that cook alongside the beef are delicious, but my husband's not fond of their squishy texture. I get around this by pureeing them into the sauce which adds great flavor and a bit of sweetness to it. Doing so also increases sauce volume, making for an excellent sauce-to-meat ratio. Resting the meat in the sauce overnight significantly improves its texture - I really try to avoid serving it the day it's cooked. Awesome with mashed potatoes. Leftovers are great. Freezes very well, particularly when meat slices are nestled in sauce. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

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