Ingredients
- 4 – 5 pounds beef brisket
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 red onions, halved and thinly sliced (6 cups)
- 8 cloves garlic, thinly sliced
- 2 bay leaves
- 1 ½ cups beef or chicken stock
- ⅓ cup balsamic vinegar
- 1 tablespoon red wine vinegar
- ⅓ cup packed brown sugar
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
Preparation
Step 1
Preheat oven to 325°F. Season brisket with 1 teaspoon each salt and black
pepper.
Heat 2 Tbsp oil in a Dutch oven or 12-inch skillet over medium-high. Add
brisket. Cook 8 to 10 minutes or until browned on both sides. If brisket
does not fit all at once in skillet, halve and sear in batches.
Remove brisket; set aside. Add remaining 1 Tbsp oil to Dutch oven. Add
onions, garlic, and bay leaves. Cook, stirring oen, 5 to 10 minutes or until
onions soen and mixture is fragrant.
Meanwhile, in a bowl whisk together stock, vinegars, brown sugar, onion
powder, and garlic powder. Transfer onion mixture to a roasting pan; top
with brisket. Pour balsamic mixture over. Cover tightly with foil; transfer to
oven.
Cook meat 2 hours. Remove from oven. Uncover; carefully flip meat over.
Re-cover with foil. Cook 2 to 2 1/2 hours more or until meat is fork-tender.
Transfer meat to a cutting board. Cover loosely with foil; let rest 10 to 15
minutes. Slice meat against the grain. Using a slotted spoon, remove
onions from pan, discarding bay leaves. Arrange onions around brisket.
Skim fat from pan juices. Spoon juices over brisket before serving.
Refrigerate leovers, covered, up to 4 days. Makes 8 servings