Onion-braised beef brisket from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • bay leaves
  • beef brisket
  • ground cayenne pepper
  • onions
  • paprika
  • thyme
  • tomato paste
  • apple cider vinegar
  • dry red wine
  • chicken broth

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Mlr5 on April 07, 2021

    So delicious. Followed recipe exactly. Cooked 4 hours (4.5 lb) and left overnight. Was exactly what we wanted!

  • ashallen on October 18, 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.]

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.