Beef Brisket w/Sweet Garlic & Caramelized Onions

By stancec44

Ingredients

• Brisket:
• 14 lg. cloves of garlic
• 2 tsp. dry mustard
• 1 Tbsp. paprika
• 1 1/2 tsp. salt
• 1 tsp freshly ground pepper
• 6 3/4 lb. beef brisket, fat trimmed
• 2 medium onions, halved
• 2 c. beef stock (low salt)
• Onions:
• 4 med. onions, halved
• 3 Tbsp. unsalted butter
• 1 tsp. sugar
• Salt & Pepper
• Sauce:
• 1 1/2 Tbsp. flour
• 3 Tbsp. tomato paste
• 2 Tbsp. dry vermouth
• 1/2 tsp. dry mustard
• 3 Tbsp. unsalted butter, cut in pieces

Details

Servings 8

Preparation

Step 1

Position rack in center of oven and preheat to 350. Line heavy large shallow roasting pan with enough heavy-duty foil to enclose brisket completely.

For brisket: Mince 2 garlic cloves. Mix minced garlic, mustard, paprika, salt and pepper in small dish. Rub mixture over both sides of brisket. Slice 2 onions in medium thick slices. Spread half of onions and 6 whole garlic cloves over foil in bottom of pan. Top with brisket. Cover with remaining onions & garlic. Pour stock into bottom of pan (NOT over meat). Wrap brisket with foil, fold edges to seal. Bake until meat is tender, about 4 hours. Cover and refrigerate at least 6 hours or overnight.

For onions: Slice onions into medium slices. Melt butter in heavy large skillet over medium heat. Add onions and sugar and cook until onions caramelize, stirring occasionally, about 20 minutes. Season to taste with salt & pepper.

For sauce: Discard solidified fat from brisket. Remove meat from pan. Using slotted spoon, transfer onions and garlic to food processor, reserving pan juices. Add flour to processor and puree until smooth, about 12 seconds. Add 1 c. pan juices, tomato paste, vermouth, dry mustard and blend.

Transfer sauce to heavy large skillet. Stir in remaining pan juices. Cook over medium high heat until slightly thickened, stirring frequently, about 5 minutes. Whisk in butter, 1 piece at a time.

Thinly slice meat across grain. Arrange sliced meat in large shallow roasting pan. Pour sauce over. (Can be prepared 1 day ahead. Cover brisket and onions separately and refrigerate. Bring to room temperature before reheating.)

Position rack in center of oven and preheat to 350. Tent brisket loosely with foil. Bake until hot - 30-40 minutes. Remove foil, top with caramelized onions and bake 10 minutes. Serve.