The Jewish holiday of Passover started this past weekend and continues to the end of the week. And while our immediate family is not Jewish, many people in our circle of friends and family are. Brisket is a mainstay of Passover, usually prepared for the Seder meal, on the first or second night of the observance of this holiday.
But brisket is also perfect for the current circumstances. As more of the world gets vaccinated and we start to gather again with those we haven’t been able to be close to for more than a year, dinners featuring tender and delicious beef that feeds many people and can be prepared in advance is in order. And much appreciated. Low & slow-cooked is the secret to this tender and moist brisket.
Brisket with Sweet & Sour Onions
Brisket with Sweet & Sour Onions (adapted from foodandwine.com) Total Time Required: 5 hours, Active Time: 20 minutes, Serves: 10
Ingredients:
- 5-pound brisket
- kosher salt & pepper
- 4 onions, sliced into 1/4-inch-thick rings
- 1/4 cup ketchup
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 4 garlic cloves, minced
- parsley sprigs, for garnish
Directions:
Preheat the oven to 300° F. Season the brisket generously with salt and pepper. In a large Dutch oven or enameled cast-iron casserole, spread the onions in a single layer and lay the brisket on top.
Season the brisket and place it on top of the onions in the Dutch oven.
In a small bowl, whisk the ketchup with the tomato paste, soy sauce, brown sugar, and garlic.
Mix up the sauce.
Spread the sauce over the top of the brisket.
Spread the sauce over the brisket.
Ready for the oven!
Cover the casserole and transfer it to the oven. Braise the brisket for about 3 hours, until the meat is very tender. Uncover the meat and move the onions to submerge the brisket. Continue cooking for 1 hour, until the sauce has thickened. Let the brisket cool slightly in the sauce for 30 minutes.
Allow the brisket to rest for 30 minutes after cooking.
Transfer the brisket to a work surface and slice it across the grain.
Ready for slicing!
Slice the brisket across the grain.
Ready for the table!
Arrange the slices on a platter and spoon some of the sauce over the top. Garnish with parsley and serve slices with the remaining sauce on the side.
Dig in!
The brisket can be made ahead of time and refrigerated in its sauce for up to 5 days.
Looking forward to gathering with friends and family again! ~Linda
Brisket with Sweet & Sour Onions (adapted from foodandwine.com) Total Time Required: 5 hours, Active Time: 20 minutes, Serves: 10
Ingredients:
- 5-pound brisket
- kosher salt & pepper
- 4 onions, sliced into 1/4-inch-thick rings
- 1/4 cup ketchup
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 4 garlic cloves, minced
- parsley sprigs, for garnish
Directions:
Preheat the oven to 300° F. Season the brisket generously with salt and pepper. In a large Dutch oven or enameled cast-iron casserole, spread the onions in a single layer and lay the brisket on top.
In a small bowl, whisk the ketchup with the tomato paste, soy sauce, brown sugar, and garlic. Spread the sauce over the top of the brisket.
Cover the casserole and transfer it to the oven. Braise the brisket for about 3 hours, until the meat is very tender. Uncover the meat and move the onions to submerge the brisket. Continue cooking for 1 hour, until the sauce has thickened. Let the brisket cool slightly in the sauce for 30 minutes.
Transfer the brisket to a work surface and slice it across the grain. Arrange the slices on a platter and spoon some of the sauce over the top. Garnish with parsley and serve slices with the remaining sauce on the side.
The brisket can be made ahead of time and refrigerated in its sauce for up to 5 days.