French Onion Braised Beef Brisket
4 to 5 pound beef brisket
salt and pepper to season
3 large onions, white or red, sliced thin
2 tbsp butter
2 cloves garlic, minced cloves garlic, minced
1 quart/liter low sodium beef stock
1 cup red wine
2 bay leaves
2 tbsp chopped fresh thyme (or 2 tsp dry thyme)
fresh ground nutmeg
3 tbsp Worcestershire sauce
Begin by caramelizing the onions. Add the butter to a saute pan along with the onions and garlic over medium heat. Season with salt and pepper.
Slowly cook the onions until they are softened and begin to slowly caramelize and turn brown. Do not do this too quickly or they will develop a bitter flavor. Slow cooking the onions will bring out their natural sweetness. Don’t rush this, it will take 15 o 20 minutes or so.
In a cast iron pan over medium high heat, add a little canola oil. Season the brisket with salt and pepper and brown the brisket on all sides before adding it to a covered roasting pan.
To the roasting pan, add all of the other ingredients, including the caramelized onions. Season with salt and pepper if necessary.
Cover the roasting pan with aluminum foil as tightly as possible before adding the lid. Place in a 325 degree oven for 4 hours or until the brisket is fall apart tender.
Skim the excess fat from the pan drippings and serve as a jus with the brisket or use it to make a gravy, whichever you prefer.