French Style Caramelized Onion Brisket
Recipe by : Lisa Starr
Meatland https://www.meatland.net/
Ingredients
2 to 2.5 kg brisket
6 - 8 onions sliced, red or white
2 teaspoons crushed garlic
Coarse black pepper
2 teaspoons paprika
1 cup red wine
1 cup ketchup
Beef/onion stock
Directions
1: Scatter a bed of sliced onions in your roasting pan, place brisket on top, and top with sliced onions till meat is completely covered.
2: Generously sprinkle over coarse pepper and paprika and add crushed garlic.
3: Combine wine and ketchup, and pour around the meat to come halfway up, topping up with stock or water if necessary.
4: Cover tightly with foil and bake at 140 degrees for approximately 6 hours, or until tender, adding extra liquid as needed. May also be cooked low 'n slow in a slow cooker.
COOK'S NOTES: Coke can replace red wine if preferred. Kiddush wine is a sweeter option to a regular medium-dry red which is recommended. Cook brisket till onions are gorgeously soft and jam-like and season with salt once cooked. Some prefer to up the heat to 160 and reduce cooking time but care should be taken to only remove from oven when tender. Meat will soften further overnight so feel free to make ahead. Ensure that the liquid never drops too much while cooking and top up with water or onion or beef stock as needed.
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| Enjoy ! |
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