Braised Beef Brisket with Caramelized Onions

It is cold, damp and cold here in the Northern Illinois area. Yes, I said cold twice and I mean it. Brrrrrrrr. But March is right around the corner so my braised dishes will be coming to an end soon, making way for brighter and lighter dishes.

I previously posted a recipe for brisket braised with veggies, tomatoes and red wine. This one is a little less complicated but just as flavorful. Though, for the record, I’m hard-pressed to dislike anything cooked with onions and beer.

This recipe is for a small brisket but you can certainly make a larger brisket and double the other ingredients. I admit these aren’t the best photos, but I was pretty hungry by the time this was finished!

Braised Beef Brisket with Caramelized Onions and Beer Recipe

• 1 1.5 lb. flat-cut beef brisket, patted dry and seasoned with salt and pepper (about 1/2 teaspoon each)
• 2 tablespoons olive oil
• 3 large onions, halved at the root end and then thinly sliced
• 3 large garlic cloves, crushed
• 1/2 bottle beer (I used Sam Adams Lager)
• 1 14 oz. can beef broth
• 1 tablespoon balsamic vinegar

In a large, heavy pan – I use a cast iron Dutch Oven for this, so I don’t have to switch pans from stove to oven –  heat the olive oil over medium-high heat.

Brown the brisket for about 6 minutes per side and then transfer it to a plate.

Preheat your oven to 350°

Reduce heat to medium and add the onions to the pan. Cook until golden, stirring occasionally, about 30-35 minutes. Don’t stir the onions too often and reduce heat if they begin to burn instead of caramelize.

Remove pan from heat. Add brisket and any juices left on the plate back into the pan and, using a pair of tongs, cover the brisket with half of the onions. (You want onions underneath the brisket, plus some on top.)

Add beer, broth, and vinegar, cover pan tightly and place in oven. Cook for 2 1/2 hours total – the first half hour at 350° and then the remaining 2 hours at 325°.

Let cool in pan for at least 20 minutes before slicing and serving.

Now, you know what else is wonderful in this? Mushrooms – just add them when your onions have turned golden and cook an additional 10 minutes or so before adding the brisket back to the pan. (the moisture from the mushrooms will prevent the onions from browning much more)

Delicious? You bet! But I’m still hoping for an early spring!