Onion-braised beef brisket from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on January 02, 2020

    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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