Beef Brisket from Vivian Meimin

By RossanaV

Serve with caramelized onions.

Ingredients

• Brisket:
• 1 T. oil
• 6-8 lb. beef brisket
• 10-14 large garlic cloves
• 2 tsp. dry mustard
• 1 T paprika
• 1 1/2 t. salt
• 1 t. pepper
• 1/2 large onion, chopped
• 1 pkg. Lipton onion soup mix
• 2 cans beef broth
• 1 cup water
• 1/2 to 3/4 cup tomato paste
• 1 bottle of Escofier Sauce Diable
• 2 kg. cooked carrots
• 4 T. vermouth
• 3 T. butter
• Sauce Diable:
• 1 shallot minced
• 1 cup dry white wine
• 1 sprig thyme
• 1 bay leaf
• 1/2 tsp. dry mustard
• 2 T. tomato paste
• 1 1/2 cup demi-glaze (wm. sonoma)
• 1 T. lemon juice
• 1/2 t. pepper
• 1/4 t. cayenne pepper
• Caramelized Onions:
• 4 med onions
• 3 T. unsalted butter
• 1 t. sugar
• salt and pepper

Preparation

Step 1

Trim fat, brown meat on both sides in oil with onion in large pot. Add garlic, mustard, paprika, salt and pepper, soup mix, beef broth, water and tomato paste to pot and simmer on med/low for 5 hours. Add water as it evaporates. When meat is cooked, add sauce Diable, butter and vermouth and cook down as desired. Add 2 pkg of cooked carrots to mixture and serve with caramelized onions.

Sauce Diable:
Simmer shallot with white wine and thyme, bay leaf and dry mustard until reduced by 3/4. Add tomato paste, demi-glaze, lemon juice, pepper and cayenne. Continue to simmer and strain when complete.

Onions:
Melt butter in large skillet over med heat. Add sliced onions and sugar and cook until caramelized, stirring occasionally for about 20 mins. Season with salt and pepper.