Red Wine-Braised Brisket with Caramelized Onions

By ezunich

Ingredients

• 1 (4 lb) beef brisket, flat, cut into 3 pieces
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• 2 tbs oil
• 3 large white onions, cut in half and thinly sliced
• 4 shallots, sliced
• 1 tsp sugar
• 1 bottle dry red wine
• 1 1/2 tsp fresh, chopped rosemary, divided
• 1 (10 oz) pkg cipollini onions, peeled

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350°. Sprinkle all sides of brisket with salt and pepper. Cook brisket in batches in hot oil in Dutch oven over medium-high heat until browned on all sides ( about 15 minutes). Transfer to a plate, reserving dripping in Dutch oven.

2. Add white onions and shallots to hot drippings in Dutch oven and sprinkle with sugar. Cook over medium heat, stirring often, 25 minutes or until onions are soft and caramelized. Stir in wine, 1 tsp rosemary ad brisket. Top with cipollini onions; cover.

3. Bake at 350° for 4 hours or until brisket is tender. Remove from oven and let stand, covered, 30 minutes; Transfer brisket to a cutting board and onions to a large bowl, reserving liquid in Dutch over. Cover brisket and onions loosely with foil.

4. Bring reserved liquid to a boil over high heat, stirring often; boil, stirring often, 10 minutes or until liquid is reduced by half. Stir in cooked onions and remaining 1/2 tsp rosemary

5. Cut brisket across the grain into thick slices. Serve with onion mixture.