Red Wine-Braised Brisket with Caramelized Onions

Name: Red Wine-Braised Brisket with Caramelized Onions
Prep time: 5 h 45 min
Cook time: 5 h 45 min
Total time: 5 h 45 min
Yield: 8
Cuisine: Jewish
Ingredients: 2 kilograms beef brisket flat, cut into 3 pieces; 283 grams package cipollini onions, peeled; 750 milliliters dry red wine; 2 teaspoons chopped fresh rosemary, divided; 2 teaspoons pepper; 2 teaspoons salt; 4 shallots, sliced; 1 teaspoon sugar; 2 Tbsps vegetable oil; 3 larges white onions, cut in half and thinly sliced (6 loosely packed cups; about 3 lb.)

The recipe Red Wine-Braised Brisket with Caramelized Onions could satisfy your Jewish craving in about 5 hours and 45 minutes. This recipe makes 8 servings with 502 calories, 48g of protein, and 20g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It is perfect for Hanukkah. A mixture of beef brisket flat, salt, onions, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. A couple people really liked this main course. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Sprinkle all sides of brisket pieces with salt and pepper. Cook brisket, in batches, in hot oil in an ovenproof Dutch oven over medium-high heat until browned on all sides (about 15 minutes).

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Dutch Oven

Transfer to a plate, reserving drippings in Dutch oven.

Equipment you will use

Dutch Oven

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, and brisket. Top with cipollini onions; cover.

Ingredients you will need

Cipollini Onions

White Onion

Rosemary

Shallot

Onion

Sugar

Wine

Equipment you will use

Dutch Oven

Bake at 350 for 4 hours or until brisket is tender.

Equipment you will use

Oven

Remove from oven, and let stand, covered, 30 minutes.

Equipment you will use

Oven

Transfer brisket to a cutting board and onions to a large bowl, reserving liquid in Dutch oven. Cover brisket and onions loosely with aluminum foil.

Ingredients you will need

Onion

Equipment you will use

Aluminum Foil

Cutting Board

Dutch Oven

Bowl

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.

Ingredients you will need

Rosemary

Onion

Cut brisket across the grain into thick slices.

Ingredients you will need

Grains